Chicken Tikka
In the mood for Indian food? The traditional dishes coming out of Karma Indian
Bistro put it on Michelin's Vancouver Bib Gourmand list within a year of the
restaurant's opening. Executive chef Vishal Kumar recommends his chicken
tikka recipe for a workday lunch: it's easy, healthy and finger-licking good.
INGREDIENTS
2 boneless, skinless chicken breasts
(about 275 g)
5 tbsp hung yogurt or thick, natural yogurt
1 tbsp kasoori methi (a.k.a. dried fenugreek
leaves, optional)
½ tsp red chili powder
2 tbsp olive oil (plus 1 tbsp if you pan fry)
½ tbsp chat masala
2 lemon wedges
Salt, to taste
56 K a r m a I n d i a n B i s t r o
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Pat the chicken breasts dry
and slice each breast into 6 to
7 pieces. Mix chicken with yogurt,
kasoori methi, chili powder and 2 tbsp
olive oil. Squeeze the lemon wedges
and add salt. Leave in the fridge to
marinate for 20 to 25 minutes.
If using the oven method, preheat
your oven to 375°F. Line a baking
pan with parchment paper or alumi-
num foil. Transfer chicken to the pan
and cook for 25 to 30 minutes, until it
has a char on the edges.
If using a frying pan, heat the
pan and add 1 tbsp olive oil. Place
chicken on the pan and cook for 15 to
20 minutes on medium heat.
Finish the cooked chicken with
a squeeze of lemon and chat
masala. Serve with salad, rice or
any flatbreads.
