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Arabi tikke
Chicken thighs boneless culled into tikka. 500 g Curds ¼ cup Ginger paste 1 tsp Jeera powder (freshly ground after roasting the seeds) 1 tsp Red chilly powder 1/2 tsp Cloves of garlic (crushed) 2-3 Salt to taste Olive oil or refined oil to baste For hummus Boiled chickpeas 2 cups Cloves of garlic 2-3 Tahini paste (ground sesame seeds) 3 tsp olive oil ¼ cup Juice of One lemon Arab Tikke Method Wash and pat dry the chicken. Prepare a marinade by mixing together rest of the ingredients. Apply this to the chicken pieces and keep aside for an hour. Wet the wooden skewers in cold water for an hour. Pierce the tikka through the skewers. Heat oil in a broad thick skillet or non-stick frying pan lined with a thin film of olive oil. Pan grill in batches for three minutes on each side per skewer. To prepare tahini sauce blend the chick peas, tahini paste, oil, and garlic in a mixer/blender till a smooth paste is obtained. Use as a dip with the Arab tikke! Mop up the leftover, if any, with half a pita bread or phulka.
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WE love murgh malai tikka but must confess that there are times when there is an urge to try out something different. For health reasons we like to stay with white meat without too much oil and don't like the idea of the tandoori sprinkler masala drowning all other flavours and hate the ubiquitous mint-coriander-green chilly chutney. All this makes life a bit difficult at times. Then we came across at an Arab Food Festival the good old tikka in Arabi garb accompanied by equally healthy and tasty hummus dip. The chef acted coy about sharing the recipe but half an hour spent rearranging the neglected cookbook shelf led us to a recipe that has rescued us from the clutches of the MMT. Well worth a try.
Ingredients