Grilled Chicken Tikka Rob Rainford Recipes

GRILLED CHICKEN TIKKA

Steps:

• Gather the ingredients.
• Add the coriander, ginger, garlic, garam masala, peppercorns, salt, and food coloring, if using, to the bowl of a food processor. Process into a smooth paste, scraping down the bowl occasionally.
• Scrape the mixture into a large bowl with a silicone spatula. Add the yogurt, and adjust the seasonings to taste. Add the chicken pieces, tossing to coat. Cover the bowl and refrigerate overnight.
• Thread the chicken onto skewers leaving some space between each piece so the chicken cooks evenly. Preheat a grill to medium-high or position a rack in the upper portion of the oven and preheat to 400 F.
• Place the skewers on the grill or in your oven with a tray underneath to catch drippings. Cook until the chicken is browned on all sides and tender, about 12 to 15 minutes.
• Put the onion rings in a separate bowl and squeeze lime juice over them. Sprinkle the chaat masala over and mix well so the onions are fully coated.
• Top the chicken with the prepared onions, garnish with remaining coriander and serve with naan or Basmati rice. Enjoy!

GRILLED CHICKEN TIKKA

Steps:

• Clean your chicken, and cut it into cubes for threading on skewers.
• Take a fork and prick the chicken many times.
• Put lemon juice in bowl with chicken, stir well, and set it aside.
• In a large bowl, mix yogurt, garlic, ginger, cumin, turmeric, cayenne, salt and pepper.
• Place the chicken in the bowl with the marinade, and marinate for at least 2 hours, preferably 4-6 hours.
• Thread chicken onto skewers.
• Heat your grill with a nice flame and place chicken skewers on the grill.
• Brush with butter or olive oil, and grill approximately 6 minutes on each side, or until done, having nice grill/char markiings.
• Once you have grilled one side for 6 minutes, turn them over and brush with butter or olive oil, and grill 6 more minutes or until done.
• Serve with lime wedges on the side for squirting on chicken pieces; YUM!

GRILLED CHICKEN TIKKA - ROB RAINFORD

Steps:

• Combine chicken lemon juice and salt in a large bowl and toss until the chicken is well coated. Place the chicken and the remaining liquid into a large plastic bag.
• In another bowl, combine yogurt, almonds, ginger, garlic, paprika, garam masala, turmeric, pepper & cayenne. Mix well and pour over the chicken. Toss and coat the chicken in the mixture. Close the bag and place it in the fridge to marinate for 4 hours up to overnight.
• Place some bamboo skewers into water and leave to soak for 30 - 45minutes.
• Remove the chicken from the refrigerator ½ hour prior to cooking time. Leave it to come to room temperature.
• Preheat the grill to medium high heat.
• Place two or three pieces of chicken on each bamboo skewer. Oil the grill grate and then place the skewers down in a way that the skewers are off the heat and the chicken is on. Cook with the lid up for 7 to 8 minutes per side.

GRILLED HONEY TARRAGON CARROTS

Steps:

• Cut the tops of the carrots off leaving only an half an inch at the root. Peel the carrots and cut them in half lengthwise.
• Place carrots into a zip-top plastic bag and drizzle with sesame oil, honey, ginger and tarragon. Toss to coat and place in refrigerator until ready to cook.
• Preheat barbecue to medium heat.
• Oil the grill. Place carrots flat side down over direct heat and cook for 2-4 minutes per side. Carrots should have golden char marks.
• Remove from heat and serve.

GRILLED MISO CHICKEN - ROB RAINFORD

Steps:

• Blend soy sauce, Sake, Mirin, miso, green onions, ginger root and garlic in a bowl.
• Place chicken in a large sealable plastic bag.
• Pour marinade into bag coating chicken with mixture.
• Marinate for 4 hours or refrigerate overnight.
• Preheat grill to 375°F.
• Shake marinade off chicken and pat dry.
• Place skin-down on hot grill for 4-5 minutes.
• Flip chicken and grill for 4 to 6 minutes or until golden brown and done inside.

CHICKEN TIKKA

Steps:

• Combine chilies, cilantro, yogurt, tomato paste, ginger paste, garlic paste, tikka masala, food coloring, and salt in a glass or ceramic bowl. Add chicken and marinate in the refrigerator for 2 hours, up to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with aluminum foil and spray with cooking spray.
• Bake chicken in the preheated oven for 10 minutes; flip and spray with cooking spray. Continue to bake until chicken is no longer pink in the centers and juices run clear, 5 to 10 minutes more. Turn on the oven's broiler. Broil until browned, 3 to 5 minutes more.

GRILLED CHICKEN TIKKA

Steps:

• Wash the chicken and cut into cubes so as to thread in skewers.
• In a bowl, combine yogurt, lemon juice, cumin, garlic, ginger, pepper, coriander, garam masala, ginger, and salt.
• Stir in chicken cubes and marinate for 2 hours.
• Thread the chicken onto the skewers, then brush with oil.