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Chicken Tikka

Recipe from: Biryani Cart

Awarded the Vendy’s People’s Choice Award, the Biryani cart is one of New York City’s street food vendor icons

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10 pounds boneless skinless chicken breast or dark meat, cut in to ½ inch cubes
½ teaspoon salt
1 teaspoon toasted cumin seeds
1 teaspoon toasted  coriander seeds
1 teaspoon red chili  powder  
1 teaspoon corn starch
½ teaspoon ground cloves
½ teaspoon ground  celery seeds
¾ cup fresh ginger, garlic and onion paste 
2 teaspoons red food coloring
2 cups plain yogurt

Mix all ingredients together to marinate the chicken. Keep for 1 hour until all the spices have been soaked in.
 
Cook in pan sear flat grill at 360 degrees for 15 minutes per side until the meat turns blackish-brown.

Serve with a creamy yogurt sauce and fresh cilantro.

Yield: 10 servings