Chakundari Chicken Tikka
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons fresh lemon juice
- 2teaspoons finely minced garlic
- 2teaspoons finely minced ginger
- 2teaspoons coarse salt
- 2pounds boneless, skinless chicken thighs, cut into 1½-inch chunks
- 1large beet, cooked, peeled, cooled and roughly chopped
- ⅓cup whole milk yogurt
- 3tablespoons dried fenugreek leaves
- 2teaspoons garam masala
- 1teaspoon ground cumin
- 2tablespoons canola oil
- 2tablespoons melted butter
- Lemon wedges
Nutritional analysis per serving (6 servings)
298 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 32 grams protein; 478 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the first marinade, combine the lemon juice, 1 teaspoon each of the garlic and ginger and salt in a large bowl. Rub the mixture into the chicken thighs, and marinate for at least 20 minutes at room temperature — or longer in the refrigerator, covered.
- Step 2
Put the beets and yogurt in a food processor and purée until smooth. Add the remaining salt, garlic, ginger, dried fenugreek leaves, garam masala, cumin and canola oil and pulse to combine.
- Step 3
Coat the chicken with the puréed beet mixture and marinate, refrigerated and covered, for a least 1 hour (or up to 8).
- Step 4
If you’re using wooden skewers, soak them in water first. Heat a charcoal or gas grill or a broiler to medium-high, and put the rack at least 4 inches from the heat source. Skewer the chicken, drizzle with melted butter and set on the grill or broiling pan. Cook, rotating carefully to cook and brown on all sides, about 8 minutes total. Garnish with lemon wedges.
Private Notes
Comments
Lots of extra marinade, more than is necessary, but it actually makes a great dipping sauce or whatever sauce.... reserve some before marinading the chicken.
Excellent recipe! I have made it multiple times. If you want a lighter version substitute canola oil for the butter and boneless skinless chicken breast for chicken thighs.
You can bake this chicken in the oven at 400 degrees for about 12 minutes (turn the pieces over once half way through the time) and broil at the end for another 2 minutes.
Really really good. I ran out of fenugreek leaves so I used a tablespoon of maple syrup. (Don't confuse fenugreek leaves with seeds which have a completely different flavor). Life happened so my chicken ended up marinating for 24 hours. Broiled it with slices of onion and it was tender and delicious. Went great with the Dill Rice (Sheveed Polo) recipe also on NYT cooking.
Have been making this recipe for years. Everyone loves it. I can't stand taste of beets — but somehow the beet flavor is transformed to something wonderful in this recipe. I cook large beet in InstantPot pressure cooker. Be sure to use dried fenugreek LEAVES (also called kasoori methi). Buy dried fenugreek leaves (kasoori methi) at local Indian grocery, or probably purchase online. I roast on pan with parchment, 400º oven for about 15 minutes, turning pieces once. Then under broiler for a bit
Great recipe! Even the kids loved it. Definitely will make this frequently. I used canned beets for ease.
Snow storm meal - Didn’t have fenugreek so used mustard powder instead. Used goat milk yogurt and roasted in the oven. Was delicious, tender, flavorful. Will make many more times
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