Chicken Tikka

2 1/2 lbs. chicken
1 tsp. ginger paste
1 tsp. garlic paste
fresh dhuniya leaves (1 bunch) (Cilantro / Coriander leaves)
4 green chilies
1 medium onion
1 tsp. garam masala (see below)
4-5 whole dried red chilies
salt according to taste
6 Tbsp yogurt
OR
3 Tbsp lemon juice

Mix all the spices together. Put in a blender and make a paste. Make 4-5
deep cuts on each side of the chicken pieces. This will help it cook
better on the inside as well as giving it a better flavor. Coat the pieces
with the paste and leave to marinate for a few hours preferably overnight
in fridge. Then BBQ or bake in oven. If you're going to bake it in the
oven: Bake it in a aluminum tray covered with foil for the first 20
minutes at 375 F. Then uncover, turn the chicken over, and cover it up
again. Bake for an additional 10-15 minutes. By this time the chicken
should be cooked. Now increase the temp to 450 F and uncover and bake
until the top is dry and the cuts that you made have 'opened up'. Turn
over and cook until done.

NOTE: This is the most aromatic and fragrant of all Indian spice blends.
Used throughout North India in all types of dishes - from appetizers and
soups to yogurt salad and main courses - this blend is indispensable to
Moghul and North Indian cooking. It is widely available but the homemade
version is more fragrant and, of course, fresher.

Garam Masala

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a
dry heavy skillet over medium-high heat. Toast the spices, stirring
occasionally, until they turn several shades darker and give off a sweet
smoky aroma, about 10 minutes. Do not raise the heat to quicken the
process, or the spices will brown prematurely, leaving the insides
undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or
coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use
immediately or store in an airtight container in a cool, dry place. Garam
Masala keeps for 3 months.

Yield: Makes about 1/2 cup


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