CHICKEN TIKKA

Ingredienser

Tikka Sauce

2 tablespoons canola oil

1 medium white or yellow onion, halved lengthwise and sliced crosswise

1 tablespoon brown or black mustard seeds

1½ teaspoons ground ginger

1½ teaspoons garlic powder

1 teaspoon asafetida (see Trejo’s Tip)

2 tablespoons ground cumin

2 tablespoons coriander seeds

1 tablespoon ground turmeric

½ teaspoon cayenne pepper

1 cup canned peeled whole tomatoes, with their juice

1 tablespoon kosher salt

½ cup distilled white vinegar

1 cinnamon stick

Chicken Tikka

2 tablespoons canola oil

2 pounds boneless, skinless chicken breasts or thighs, cut into ½-inch pieces

1½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

Vejledning

MAKE THE TIKKA SAUCE In a large saucepan set over medium-high heat, heat the canola oil until it is shimmering, about 2 minutes. Add the onion and sauté, stirring occasionally, until it is lightly browned, 5 to 7 minutes. Stir in the mustard seeds, ginger, garlic powder, asafetida, cumin, coriander seeds, turmeric, and cayenne and cook until the mixture is aromatic, about 1 minute. Add the tomatoes, salt, vinegar, cinnamon stick, and ½ cup of water, and bring everything to a boil. Reduce the heat to medium-low and simmer until the sauce has thickened slightly and the flavors have melded, about 10 minutes. Remove the cinnamon stick. Transfer the sauce to a blender and puree until completely smooth.

COOK THE CHICKEN Place a large skillet over high heat until it is hot, about 2 minutes. Add the oil and heat until it is shimmering, about 1 minute. Add the chicken, season it with the salt and pepper, and cook, without stirring, until the chicken is browned on the bottom, about 5 minutes. Then stir and cook for 3 minutes more, until the chicken is lightly browned all over but not fully cooked through. Add 1½ cups of the tikka sauce (see Trejo’s Tip) and stir to combine. Cook until the chicken is nicely glazed and cooked through, about 3 minutes. Serve in tacos, burritos, or bowls, or over rice.

Notater

Trejo’s Tips

SECRET INGREDIENT

Asafetida, an ingredient that’s common in Indian cooking, gives dishes a uniquely garlicky and funky/pungent note. Used in small amounts and alongside other ingredients, it adds just one more layer of flavor. Like everything these days, it’s easy to get on Amazon, though it might also be available at your local supermarket or Indian market or spice shop. If you don’t have it, it’s totally optional. The tikka will still be great—but it is kind of the magical ingredient that brings the dish from great to wow.

SAVING TIKKA SAUCE

This recipe makes 3 cups of sauce, so you can reserve half of it, freeze it in an airtight container, and use it later in the month.

An Indian taco might not be the most common thing—not even in L.A., where people do all kinds of strange things to tacos. But when you try this, it’ll make complete sense. It’s actually not that far off from the tangy, orange-colored and cumin-spiked al pastor pork tacos you can find at taco trucks throughout the city. That is if you end up making tacos—the chicken tikka is so good, you may just end up eating it on its own!