Chicken tikka

Larry Maler

Last weekend I made a variant of chicken tikka on the egg, and it was so good I thought I'd share it with you.[p]Marinate 6 to 8 chicken breasts for 6 hours UNrefrigerated in my the sauce I describe below. The breasts were first deskinned, defatted, but I left the bones attached. (Because they add flavor.) Cooking was done with indirect heat and a little mesquite smoke at 300 degrees for 45 minutes. They were cooked bone side up without turning. While they were cooking, the remaining marinade was slowly boiled to reduce it to half the volume, and it was used as a sauce after the breasts were done. Mopping was unnecessary and not done, because enough sauce clings to the chicken.[p]The result is chicken breasts so moist and flavorful, my wife and I thought we were going to lose our minds. We served it with spicy couscous, but it would work just as well with spicy rice with some slivers of nuts and raisins chopped in. For a side vegetable we tried Chinese mustard greens for the first time and we liked them well enough.[p]Here's the sauce:
Two tablespoons of Patak's tikka paste - available in Indian groceries
1 can of coconut milk (14 fl oz) - available in Oriental groceries
two tablespoons of finely chopped garlic[p]You can add more hot sauce to taste - but I didn't use any more and the dish was spicy enough anyway.[p]Happy egging...[p]Larry Maler

Larry Maler

Yes it's me again.
Before anyone posts on this, I know that traditionally yogurt is used instead of coconut milk for tikka or tandoori, but I thought that the higher fat content of coconut milk would make the breasts moister.[p]It did! Try it yourself, you'll love it.[p]Larry

RhumAndJerk

Larry maler,
I can almost taste it. Great Job![p]RhumAndJerk[p]