Tikka in the Oven

New York has been a bit of a free for all for me this week. I still have this Bermuda mindset where everything isn’t right at my fingertips and I need to indulge while I can! This attitude has caused me to have a great week, but really hit the wallet. Literally one block from where I am staying is one of the Indian neighborhoods, and I have taken advantage of the restaurants a few times. The best part of the area though, has to be the crazy spice shop. They had EVERYTHING. Everything I could ever want! No more tour of 3 grocery stores to find the right ingredients! Nick took one look at the sparkle in my eye and realized that he would be waiting for me in the store for awhile.

I had to COME BACK to take pictures I was in such a daze the first time. Like a kid in a candy shop.

Spices spices everywhere, as farrrrr as the eye could see. They also had more rices and flours than I have ever seen or heard of.

Emeril, what are you doing here?

The bounty.

Smelling the goods.  The kid/candy metaphor continues with the Oreo commercial on the right.

I whipped up a little spice blend for the chicken marinade. Proportions are below.

Onions almost fully browned, so the spices go in.

A lazymans chile garlic ginger paste.

After I blended up that mess, I added some yogurt to it. About 2/3rds of the container. The other third I would use later in the salad.

Boneless skinless chicken thighs in the marinade. I made way too much marinade!!!

Did I mention the yogurt and lemongrass both ALSO came from the the amazing spice shop?

Diced lemongrass. Need to know how to use it? Check here.

Cucumbers for the salad. This salad was supposed to be a major part of this post, but I didn’t take enough pictures of it.

Whoops, how can you make tikka without a tandor or grill? Like this!

After an extremely hot oven and a few spins, they looked great.

There is that salad. All it is is cucumbers and carrots in a dressing of yogurt, garlic, lemongrass, cilantro, and lime juice.

Brown basmati rice was from the shop as well.

If this looks familiar, it’s because it is! I made the marinade for chicken before. The marinade didnt penetrate as well last time cause of the skin on, bone in chicken. I only left it for a few hours, and lots of the extra fell off on the grill. When I made them this time, the marinade penetrated better because I cut the chicken up a bit. The excess marinade stayed attached to the chicken in the oven (the way it would in a tandor) and gave the chicken great flavor.

Check out the old post for very detailed instructions for the marinade and info about the more exotic ingredients. To cook it in the oven, preheat oven as high as it goes (theirs was 550), and wait at least 15 extra minutes after it is preheated.  Skewer the chicken and stack on the skewer with tons of the marinade stuck and all in between the pieces.  Balance the skewers over a bowl , casserole, or any container.  Even rolled up foil would work.  Be creative,  but make sure it is oven safe!  after you get some nice char on top, roll the skewers to brown on the other side.  Use an oven mitt or towel!

The salad was one cuke and one bag of shredded carrots (don’t tell anyone I used these you guys! I usually shred my own carrots!) The dressing was 1.5 cups of yogurt, 1 clove garlic mashed, pressed, or microplaned, 2 sticks of lemongrass, juice of a lime, half bunch of cilantro diced, salt, and pepper.