![Chef%20Chintan%20Pandya_Chicken%20Tikka%](https://static.wixstatic.com/media/7b70b1_341a4a56b8c842be8b860ef7af5e6e83~mv2.jpg/v1/fill/w_147,h_86,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/7b70b1_341a4a56b8c842be8b860ef7af5e6e83~mv2.jpg)
Chicken Tikka
by Chef Chintan Pandya
![Chef Chintan Pandya-1.jpg](https://static.wixstatic.com/media/7b70b1_e5445fab5914478e9537e1fdb11b1021~mv2.jpg/v1/crop/x_130,y_39,w_285,h_315/fill/w_60,h_67,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/Chef%20Chintan%20Pandya-1.jpg)
Chef Chintan Pandya is the Executive Chef of critically acclaimed Adda Indian Canteen in Long Island City and Rahi in the West Village.
The word "tikka" is a Hindi and Urdu word and means "bits" or "pieces".
It is traditionally small pieces of boneless chicken baked using skewers on a brazier after marinating in Indian spices and dahi.
INgredients
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30 g Red Chilli Paste
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150 g Lemon Juice
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150 g Cream
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5 lbs Boneless Chicken Thigh
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50 g Cheese
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5 g Salt
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50 g Ginger Garlic Paste
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3 g Dried Fenugreek
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100 g Hung Curd
Instructions
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Clean and cut the chicken thigh into "tikkas" (pieces) and marinate it with ginger garlic paste, salt, red chili paste and lemon juice
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Rub everything together to a smooth paste getting it to a creamy texture. Then add in the cream gently.
Do not over rub it as cream will get curdled.
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Squeeze the chicken tikka and drain off water and mix gently into the marinade.
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Skewer the chicken and glaze in tandoor.
Makes 10 Servings
Chef Chintan Pandya
NEW YORK CITY, NY
![Chef Chintan Pandya-1.jpg](https://static.wixstatic.com/media/7b70b1_e5445fab5914478e9537e1fdb11b1021~mv2.jpg/v1/fill/w_100,h_66,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/Chef%20Chintan%20Pandya-1.jpg)
Follow: @chefchintan
Visit Chef Chintan's Restaurants:
Adda
Rahi
Chef Chintan Pandya is the Executive Chef of critically acclaimed Adda Indian Canteen in Long Island City and Rahi in the West Village. He is also a semifinalist for James Beard Award for New York's best chef.
Q: Where do you draw your inspiration from?
A: Childhood experiences
Q: What is a new ingredient that you have experimented with in your cooking?
A: Fish Head. Lot of flavors to work with.
Q: Is there a Chef that you admire/influenced you?
A: Grant Achatz from Alinea and Wiley Dufrense
Q: What country's food were you most impressed by?
A: Thailand
Q: Why do you think 1947 Beer pairs so well with your dishes?
A: 1947 Beer compliments the Indian spices and complexity
![1947.png](https://static.wixstatic.com/media/7b70b1_4ac8a3bc5dfd4c299d5e6783a517523e~mv2.png/v1/fill/w_100,h_20,al_c,q_85,usm_0.66_1.00_0.01,enc_auto/1947.png)