February 28: Lunchbreak - Roasted Chicken Tikka
Klay Oven Kitchen
131 North Clinton Street

Roasted Chicken Tikka
Once you make the tikka spice rub, simply coat your chicken with the rub and massage on some butter to give it that nice golden crusty skin. Preheat your oven to 450 and cook until your thermometer reads 165 degrees and let the bird rest for 10-15 min.
Tikka Spice Rub

1 Tablespoon cumin powder
1 Tablespoon Garam Massala
1 Tablespoon coriander powder
1 teaspoon turmeric powder
1 teaspoon chili powder

Combine ingredients.

Garam Masala Spice Blend

2 3-in. cinnamon sticks
1/4 cup coriander seeds
2 Tbs cumin seeds
2 Tbs black peppercorns
2 tsp cardamom seeds
2 tsp whole cloves
1 tsp fennel seeds

Place all spices in a sauté pan on med heat and allow the oils to release. Once you start to smell the aromas, continue to move around in sauté pan for 2-3 minutes more. Use a coffee/spice grinder and buzz the spices up. Store in cool dark place, use within six months

Raita (dipping sauce)

1 pint of plain natural yogurt
juice of one lemon
2 cloves garlic, crushed
1 inch grated ginger
1 tsp of garam masala
1 tsp turmeric
1 tsp cumin powder
1 Tbs finely chopped cilantro
pinch of chili powder, to taste
salt and pepper to taste

Combine ingredients.