WHB - Skewered Chicken Tikka with Cilantro Sauce

This post is my contribution for Weekend Herb Blogging - one of the longest running food blog 'events' on the web. This week it is being hosted by Chriesi from Almond Corner . Started by Kalyn and now organized by Haalo, WHB is now in its 4th successful year of showcasing every week delicions (and unusal) foods prepared using herbs, fruits and vegetables by bloggers around the world.

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Lately we have been using so much cilantro in our cooking that I swear we are putting a cilantro producer's child through university! I had a bunch that was getting on its way to 'off' so I googled for 'chicken with cilantro' and found this recipe at the Merced Sun Times newspaper web site. I had never even heard of Merced prior to this. All I have to say is that they sure publish good recipes there!

The word Tikka means bits, pieces or chunks. Chicken Tikka is an easy-to-cook dish in which chicken chunks are marinated in special spices and then grilled on skewers. This is one of India's most popular dishes. Chicken Tikka can also be made into Chicken Tikka Masala, a tasty gravy dish.

Because the chicken skewers can have some heat it is often served with a cooling yoghurt sauce. In this case the sauce is made with cilantro and mint. It was the perfect counter balance to the chicken!

If you like Indian food you'll want to try this (unless you're one of those bizarre folk who doesn't like cilantro - you might like the chicken but the sauce . . . not so much!)

We served this with a basmati rice pilaf made with currants and pistachios. YUM

The recipe calls for broiling the skewers. Instead we took advantage of one of the first nice days of the spring and grilled the skewers on the BBQ.

Enjoy!

Skewered Chicken Tikka with Cilantro Sauce

For the cilantro sauce:

2 cups cilantro leaves
1 cup mint leaves
1/2 jalapeno pepper
4 garlic cloves, crushed
1 teaspoon cumin
1 tablespoon fresh lemon juice
1 cup plain, whole-milk yogurt
Kosher salt, to taste

For the chicken:

1 tablespoon mustard seeds
1 teaspoon five-spice powder
1 teaspoon freshly ground pepper
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 bay leaf
2 tablespoons minced fresh ginger
4 garlic cloves, minced
1 cup plain, whole-milk yogurt
1 tablespoon kosher salt
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
2 tablespoons unsalted butter, melted

Wooden skewers, soaked in water for 30 minutes

To make the sauce: In the bowl of a food processor, combine cilantro, mint, jalapeno pepper, garlic, cumin and lemon juice. Process until well-mixed. In a small serving bowl, combine herb mixture with yogurt. Season to taste with salt. The sauce can be made ahead and refrigerated for 2 days.

To make the chicken: In a spice grinder, combine the mustard seeds, five-spice powder, pepper, turmeric, cayenne and bay leaf. Pulse until the spices are a fine powder. In a medium bowl, combine the spice mix with the ginger, garlic, yogurt and salt. Add the chicken and coat well. Cover, refrigerate and marinate for up to 8 hours. Preheat broiler to high. Skewer chicken and place on a foil-covered broiling pan. Brush with melted butter. Broil on high for 7 minutes, turning skewers over at the half way point. Alternatively, grill the chicken over direct heat. Serve with cilantro sauce.

mmmmmmmm Cilantro . . .

Frankly I am not sure what more to say about our favourite herb . . . I've blathered on about it so much over the years with Weekend Herb blogging. However, I am always up for a challenge. I found this bit written by Bethany Booth:

When it comes to cilantro, both the flat, waxy leaves and the stems are flavorful and edible. Though cilantro may be similar in looks to Italian parsley, the pungent aroma and taste of cilantro is incomparable to any other herb.

It is a necessary ingredient of many Mexican, Asian, Indian, Caribbean, and North African dishes and one of my personal favorite flavors.

10 Good Reasons to Eat Cilantro
1. Cilantro helps to lower blood sugar
2. Cilantro prevents nausea
3. Cilantro Aids digestion and helps settle the stomach and relieve intestinal gas
4. Cilantro helps protect the body from salmonella bacteria and urinary tract infections
5. Cilantro is an anti-inflammatory and can help alleviate arthritis symptoms
6. Cilantro is a good source of dietary fiber
7. Cilantro is a good source of iron
8. Cilantro is a good source of magnesium
9. Cilantro is rich in phytonutrients and flavonoids
10. Cilantro has long been thought to have aphrodisiac properties

Choosing
Fresh cilantro is available year-round and is usually found in the produce section of most markets next to the bundles of parsley. Find a bunch of upright, crisp cilantro with out any yellow or wilted leaves.

Storing
Fresh Cilantro can be stored in a moist (not wet) in a plastic bag for up to one week. Cilantro can be kept crisp and fresh in the refrigerator by placing the stems in a jar of water and placing a plastic bag lightly around the leaves.

Washing
The best way to wash cilantro or any bundle of herbs is to submerge them in a deep bowl of cold water. Allow enough time for dirt or sand to settle at the bottom and herbs to float clear. Then remove cilantro and rinse with plenty of cold water. Blot herbs dry with a paper towel and let sit for a few minutes to allow excess water to soak into the paper towel.

Using
For the most attractive cilantro, pull leaves from stem gently by hand. Since the stems are as edible as the leaves, cilantro can also be chopped.

Comments

[softdrink]

Despite the yummy recipes, I wouldn't put Merced on your list of places to visit. It's a California Central Valley town, and if you live on the coast of CA, that pretty much says it all. Those of us on the coast tend to sneer at anything east of I-5.

[Jerry]

Softdrink - I have been warned about that area of California - don't fret, I have no desire to go there at all! LOL It is the bay, Sonoma, and the coast for us.

[Kalyn]

Great post, I love the ten reasons to eat cilantro!

[Jerry]

As if it isn't enough that it tastes wonderful Kalyn!

[Kayte]

I had never known the complete value of cilantro before today! That's why I come here...for all the little bits and pieces of information packed into these posts. The chicken recipe looks like a keeper, too. I can just tell that will be a hit around here.

[Jerry]

It was great - I should post the rice pilaf recipe too because that was amazing as well.