Author Notes: I have an Indian cookbook that I picked up for $5 years ago in the bargain section of the LAST REAL BOOKSTORE in my neighborhood. I bought the book because it has beautiful photos and hoped the recipes were just as tantalizing - and they are. It was put together by a group of people who traveled all over India for great recipes and every recipe I have made from this book is terrific. The tikka recipe is wonderful and has a lot of ingredients, so I have whittled it down and made substitutions over the years. The following recipe is a kind of minimalist recipe that could be enhanced by garam masala or curry powder mix, or even tamarind or other directions.
I throw whole cloves of garlic with 1/2" cubes of ginger into the food proceesor and pulse before adding the cilantro, but this could made by hand by just mincing everything. —Sadassa_Ulna
Makes 2 cups marinade for approx. 3-1/2 lbs. meat
- 1-1/2 cups buttermilk, full-fat yogurt, or full-fat coconut milk
- 1 head garlic (or 1/4 cup minced)
- 1 1" x 1" x 4" piece of ginger (or 1/4 c. minced)
- 1-1/2 cups cilantro,including stems,loosely packed
- 1-1/2 tablespoons paprika
- 1 tablespoon salt
- 1/4 cup lemon juice
- 1-2 teaspoons hot sauce or sriracha or other hotness
- 3-4 pounds chicken or lamb or other*
- * Cut meat into roughly 2" cubes (to thread on skewers later) OR, cut meat into "tenders" that are 2" wide and 4-6" long. Place in a shallow dish large enough to accommodate a big soupy marinade to be added. Even hearty fish, like monkfish, halibut, haddock or cod could be used.
- Peel garlic cloves and place in bowl of food processor; peel and cut ginger into 1/2" chunks and add to garlic. Pulse a few times then process into rough chopped mix, and stop to scrape sides of bowl as needed.
- Add cilantro to chopped mixture and process a few more seconds until green stems are small. Add remaining ingredients and pulse few times to incorporate thoroughly.
- Pour over chicken/meat making sure all pieces are coated. Marinate in the refrigerator for a couple of hours or even overnight. WARNING: cover the dish tightly, then wrap in several plastic grocery bags if you want to prevent the refrigerator from smelling strongly of garlic and ginger!
- Before grilling pour off any excess marinade but do not wipe off meat/chicken. Thread chunks onto skewers, alternating with thin chunks of sweet onion and squares of bell pepper or other desired veggies, if making kebabs. When grilling do a test run to determine correct amount of time on grill as it will vary.