Anyone have a good recipe for tandouri chicken tikka?

I can never get it right. Where do you get the right ';chilis'; to put in the marinade? Also, the right food coloring to get the darker red color? I have tried making it before and I know you use plain yogurt, garlic, ginger, chili, and red food coloring....but I need some help because mine always turns out light pink....which doesn't look very appetizing.Anyone have a good recipe for tandouri chicken tikka?
You are on the right track with marinating the chicken in yogurt and spices. But to get the exact combination of spices and make life easier in the process :) you can buy tandoori masala or tandoori paste available in many different brands. Also yes, restaurants do use red food coloring to make it look red...so to make yours darker red...try using more quantity of color and add lotsa paprika. Paprika is not at all spicy, but will add a very nice smoky flavor to the marinade and help with the color too.Anyone have a good recipe for tandouri chicken tikka?
Don't use food coloring! To make a decent chicken tikka all you have to do is marniate the chicken in a mixture of cumin powder, red chili pepper, and turmeric, (you can add pieces of chili and garlic in as well). The red chili pepper will turn it red. Just add spices according to your taste. It's best to put yogurt in the bag as well, to help it marinate. Then grill it. You have chicken tikka.


The can use any type of chili, but we use the small green chilis you can find in any indian grocery store. They are very small.
CHICKEN TIKKA


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Active time: 1 1/2 hr Start to finish: 14 hr (includes marinating chicken and preparing accompaniments)





click photo to enlarge


3/4 teaspoon cumin seeds, toasted


3/4 teaspoon coriander seeds, toasted


2 cups whole-milk yogurt


4 garlic cloves, chopped


1 (1 1/2-inch) piece fresh ginger, peeled and chopped


3 tablespoons vegetable oil plus additional for greasing pan


2 tablespoons fresh lime juice


1 1/2 teaspoons salt


3/4 teaspoon ground turmeric


1/2 teaspoon garam masala (Indian spice mixture)


1/2 teaspoon black pepper


1/4 teaspoon cayenne


5 lb skinless boneless chicken breasts, cut into 1 1/2-inch cubes


Special equipment: 20 (12-inch) wooden skewers


Accompaniments: mango and red pepper chutney and mint raita


Garnish: lime wedges














Pur茅e all ingredients except chicken in a blender until spices are well ground.


Put chicken in a large bowl, or divide between 2 large sealable plastic bags, and add yogurt mixture, stirring or turning to coat. Marinate chicken, covered and chilled (turning occasionally if using bags), at least 4 hours.





Soak skewers in water 30 minutes. While skewers are soaking, bring chicken to room temperature.





Preheat broiler and brush a broiler pan lightly with oil.





Divide chicken among skewers (about 5 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across pan. Broil chicken about 4 inches from heat, turning over once, until browned in spots and just cooked through, 9 to 12 minutes total.





Transfer cooked skewers to a large platter and, if desired, cover loosely with foil to keep warm. Broil remaining chicken in same manner. Remove chicken from skewers and serve warm or at room temperature.





Cooks' note:


Chicken can be marinated up to 24 hours.





Makes 10 servings.