Chicken Tikka

Ingredients:
2 pounds boneless chicken breast (cubed)
1 large bulb garlic
1 piece (2 inch) ginger
1 teaspoon cumin (freshly ground)
1 teaspoon coriander (freshly ground)
1 teaspoon cayenne pepper (or to taste)
1 1/2 cup yogurt
1/4 cup heavy cream
a few strands of saffron, toasted and melted in a Tbsp. of milk.
salt to taste
black pepper to taste (freshly ground)
bamboo skewers (soaked well or it will burn on the grill)
clarified butter (for basting)
pastry brush for brushing on the ghee (clarified butter)

Directions:

Peel and clean garlic and ginger. Grind to a fine paste. Keep aside. get the other ingredients ready. In a large glass bowl, place the chicken and the ginger-garlic paste, cumin, coriander, cayenne pepper, black pepper, yogurt, cream, saffron and salt. Mix until well coated.

Cover with plastic wrap and let it marinate in the refrigerator for 12 hours. An hour before your guests arrive, skewer the pieces of chicken, baste the chicken with ghee (clarified butter) and grill to perfection.

Complements to murgh ka tikka (chicken tikka) are naan (a flat bread that can be found in an asian store) and raita (relish made with cucumbers, onions, tomatoes, serrano peppers and yogurt) or salade (red onions, steamed beets, serrano peppers tossed in lime juice).

This recipe for Chicken Tikka serves/makes 6