Chicken Tikka is a Chicken dish originating in South Asia where it remains popular in both Pakistan and India.  It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating in spices and yoghurt.  Tikka means bite size.  The pieces are brushed with ghee(clarified butter) which gives it a taste.  It is typically eaten with green coriander and Tamarind chutney, raita and served with onion rings and lemon.

You will find a few different recipes to marinate the chicken and a few different ways to serve it.

Chicken Tikka is perfect for a picnic.  You can marinate the meat and BBQ it in the park.  Chicken can be cut in cubes and put on a skewer or can be cut in long strips.

Tandoori chicken is chicken tikka with bone in.  You can buy the whole chicken, cut into 8 pieces, make a slit or 2 slits on each piece and marinate it(the slit helps cook chicken faster and marinates better.

Serves 4

Ingredients

• 4               boneless, skinless, chicken breast
• 2               tbsp tomato paste
• 1               tsp garlic paste
• 1               tsp ginger paste
• 2               jalepino(or to taste) chopped finely
•                  juice of 1 lemon 
• 1               tsp salt
• 1/2            tsp garam masala
• 1/2            tsp red chili
• 2               tbsp vegetable oil

Instructions

1. Remove all the fat from the chicken and rinse it in cold water. 
2. Add the rest of the ingredients, mix it well and marinate it for about 5 hours or overnight.
3. BBQ it on the BBQ for about 5 minutes on each side, or bake it in a preheated oven for about 20 minutes, or until done.  (the skin is done when it changes color and is firm to the touch.

You can cut the chicken 1 inch strips or 1-1/2 inch cubes and skewer it before cooking.

Serve it with spicy potatoes, green salad, riata, green chutney  and amli chutney.

In South Asia, pulao ( or pilau) is a dish consisting of a combination of rice and usually including peas, potatoes, mutton, beef, or chicken.  Akani or pilau is meat (and /or vegetables) and rice cooked together.   It is usually served on special occasions and weddings. Meat pulao is a Pakistani and North Indian traditional dish, especially among the Muslim population. 

Ingredients

• 1               whole chicken ( 3 – 4 lbs)
• 2               med onions 
• 3               potatoes
• 2               cups rice
• 1/4            cup oil
• 6               elichi pods (cardamom)
• 6               cloves
• 1/2            tsp black pepper
• 1/2            tsp  cumin
• 1               stick cinnamon (2 inches)
• 1               jalapeno  pepper
• 2               medium tomatoes (4 small)
• 1               tsp  crushed garlic
• 1               tsp  crushed ginger
• 1/2            tsp  dhana jeera
• 1/2            cup yoghurt
• 1               tsp salt
• 1/2            tsp  red chilly powder (optional)
• 2               cups water
• 1               tsp garam masala
• 10             strands saffron

Instructions

1. Heat the oven to 300 degrees.
2. Skin and cut the chicken into 10 pieces.  Remove all the fat and rinse the chicken in cold water.
3. Peel and thinly slice the onions.
4. Peel and cut the potatoes into quarters.  Leave them in the water.
5. Rinse the rice.  Soak the rice in cold water, rub it gently with your fingers and transfer the rice to a sieve and  let the cold water run till  the water comes out clean.
6. Finely chop the tomatoes
7. In a medium saucepan heat the oil.  Add the sliced onions, cardamom, cloves, black pepper, cumin and cinnamon stick and jalapeno.  Stir and cook till the onions turn golden brown, about 10 minutes. 
8. Add the chopped tomatoes, garlic, ginger, dhana jeera, chilly powder and salt.  Stir this for 2 minutes.
9. Add the chicken and yoghurt and stir this for 2 min.
10. Add the water.  When the water starts to boil, add the rice and potatoes,  stir well, cover and cook on medium heat till the water evaporates, about 10 min.
11. Sprinkle the garam masala and saffron, cover and cook in the oven for about 15 min.  The rice will be dry and fluffy.
12. Gently turn the rice, switch off the oven and leave it in the oven till you are ready to serve.
13. Serve with carrot pickle, katcumber and yoghurt.

Instant Pot

1. Heat the oil in an instant Pot, and fry the onions and the spices, till the onions are golden brown, about 10 minutes.
2. Add chopped tomatoes, the rest of the spices and yoghurt, mix and  cook for 5 minutes.
3. Add the the water, chicken, rice and potatoes, mix and cook on Auto rice(10 min).

The name Karahi Chicken comes from the utensil it is cooked in.

A karahi  is a type of thick, circular, and deep cooking pot used in Indian, Pakistani, Bangladeshi and Nepalese cuisine. Karahi are traditionally made out of cast iron, and look like woks with rounded bottoms.  These days they are also made with other materials like stainless steel,  copper and non-stick. Flat-bottomed varieties are also available now.

Karahi are useful for the shallow or deep frying of meat, potatoes, sweets, and snacks such as samosaand fish, but are most noted for the simmering of stews which are often named karahi dishes after the utensil.

Stews prepared in a karahi include “chicken karahi” and “karahi paneer.”

This is one of the quick dishes to make and it does not have a lot of spices.  If you do not have a Karahi or a wok , a saucepan will do.

Ingredients

• 2                     whole chicken breast skinned and deboned.
• 1                     tablespoon coriander Seeds
• 1                     tablespoon crushed Ginger
• 1                     tablespoon crushed Garlic
• 1                     lb Tomatoes ( 4 Medium) finely chopped
• 1                     tbsp  jalapenos paste(or to taste)
• 2                     tablespoon oil
• ½                    teaspoon freshly ground cumin
• ½                    teaspoon freshly ground black pepper
• 1                     tablespoon Tomato Paste
• 1                     cup chopped cilantro plus 1 tbsp for decoration
• 1                     tbsp finely chopped ginger

Instructions

1. In a Saucepan heat the oil.
2. Add coriander seeds, garlic and ginger.  Stir for 1 minute  or until the garlic and ginger start to stick at the bottom.
3. Add chopped tomatoes, Cumin, black pepper  salt, tomato paste and jalapeno.  Cook for 10  Minutes.
4. Rinse the Chicken and slice it thinly.  Add the Chicken to the Saucepan.  Mix well and cook on med heat for 15 minutes.  The chicken is cooked when the meat becomes firm and it changes color.   The sauce will be thick.  add the chopped cilantro and mix.
5. sprinkle cilantro and ginger before serving.

Serve with Naan.

Wok sits next to a karahi on a western-style stove.

Chicken curry is one of the first curries my mom taught me to make.  The longer you simmer a curry sauce better enhanced the flavour will be.  This curry sauce is the base for a lot of other more complex curries.  Many people have the misconception that all curries are spicy. This basic curry can be as mild or as spicy as you want. If you want to make a curry with some heat you can add hot chili pepper to it. I usually make a carrot and green pepper pickle to go with my chicken curry.  You can find the spices you need for this recipe from an Indian grocery store or the International Food section in most grocery stores.

Ingredients

• 1               whole chicken (3 – 4 lbs)
• 2               medium onions
• 3               medium Potatoes
• 4               tbsp oil
• 5               black pepper
• 1               small cinnamon stick
• 5               cardamom pods
• 5               cloves
• ¼              tsp cumin seeds
• 1               large tomato chopped
• 1               tsp crushed garlic
• 1               tsp crushed ginger
• 1               jalapeno
• 3/4            tsp coriander powder
• 3/4            tsp cumin powder 
• ¼              tsp chilly powder, or to taste
• 1               tbsp tomato paste
• ½              tsp garam masala
• 1               tbsp chopped cilantro
• 1/4            tsp turmeric powder
• 1               tsp salt     

Directions

1. Skin and cut the chicken into 10 pieces. Peel the potatoes and cut them into 4 pieces.
2. Heat oil in a sauce pan. Add the whole spices and the onion. Sauté the onions over medium heat till the onions turn golden brown about 10 minutes.
3. Add the tomatoes, tomato paste and the rest of the spices except the garam masala and the cilantro. Cover and cook for 5 minutes.   Add 2 cups of water and cook for 5 min. Add the chicken and cook till chicken is half done (about 10 minutes) Add the potatoes and cook till the chicken and potatoes are done.
4. Chicken is done when the color has changed and the meat is firm to the touch.
5. Serve in a bowl, sprinkle with garam masala and cilantro.
6. Serve it with rice, chapatti or French bread.