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Sea Captain’s Chicken Tikka—Pakistan
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Source: Steven Raichlen
| 1 | chicken, cut into 8 pieces |
| salt | |
| 3 | whole cardamom pods |
| 3 cloves | garlic, coarsely chopped |
| 3 tablespoons | fresh ginger, finely chopped |
| 1 cup | plain whole-milk yogurt |
| 3 tablespoons | lemon juice, freshly squeezed |
| 1 teaspoon | freshly ground black peper |
| ½ to 1 teaspoon | cayenne pepper |
| 1 to 2 drops | orange food coloring, (optional) |
| 1 | onion, thinly sliced lengthwise, for serving |
Rinse the chicken pieces under cold running water and remove and discard the skin. Then drain and blot dry with paper towels. Place the chicken pieces in a large nonreactive bowl. Sprinkle with 1 teaspoon salt and toss to mix. Let stand for 5 minutes.
Meanwhile, crush the cardamom pods in a mortar, using the pestle, then add the garlic and ginger and pound to a coarse past; or process the ingredients to a paste in a mini chopper or spice mill. Transfer the mixture to a small bowl and stir in the yogurt, lemon juice, black pepper, cayenne, food coloring, and salt to tast. Pour the marinade over the chicken in the bolw and turn the piece to coat. Cover and let marinate, in the refrigerator, for 6 to 12 hours ( the longer the better).
Preheat the grill to high
When ready to cook, oil the grill grate. Remove the chicken pieces from the marinade and arrange them on the hot grate. Grill, turning with tongs, until nicely browned and the juices run clear when the tip of a skewer or sharp knfe is inserted n the thickest part of a thigh and the breast meat near the bone shows no trace of pink, 6 to 8 minutes per side.
Transfer the chicken to serving plates or a platter and serve topped with the sliced onion.
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