These hen tikka skewers are a nod to the road meals Chef Naing of The Dutchess grew up consuming in Rangoon. Tender strips of hen are marinated in a single day in a mix of spices, lemon juice, garlic, ginger, and yogurt, then skewered and grilled till charred on the edges. Tart and tangy tamarind dipping sauce brightens and enhances the smoky flavors of the skewers. Take pleasure in this dish by itself as an appetizer, or with a facet of tea leaf salad for an entire meal.
Featured in “At This New SoCal Restaurant, Burmese Dishes Take Local Produce to Another Level.”
Hen Tikka Skewers
This Burmese avenue meals—tailored from Ojai, CA chef Noticed Naing—is a aromatic addition to any cookout.
Yield: serves 6
Time:
8 hours, 45 minutes
For the hen:
- 2 lb. boneless, skinless hen thighs
- 1 cup plain yogurt
- ¼ cups plus 1 Tbsp. paprika
- 4 medium garlic cloves, finely chopped
- 3 tbsp. garam masala
- 1 1-in. piece recent ginger, finely chopped (2 Tbsp.)
- 2 tbsp. recent lemon juice
- 1 tbsp. extra-virgin olive oil, plus extra for greasing
- 1 tbsp. Burmese chile powder (or substitute cayenne pepper)
- 1 tsp. kosher salt
- 1 tsp. floor coriander
- 1 tsp. floor cumin
- 1 tsp. floor turmeric
- ½ cups (5 oz.) tamarind paste
- ½ cups sugar
- 2 tbsp. palm sugar (or substitute gentle brown sugar)
- 1 tbsp. distilled white vinegar
- 2 chook’s eye chiles, stemmed and finely chopped
- 2 medium garlic cloves, finely chopped
Directions
- To a large baking dish, add six 8-inch bamboo skewers and sufficient scorching water to cowl; put aside to soak for no less than one and as much as 24 hours.
- Place the hen thighs between two sheets of plastic wrap and, utilizing a mallet or rolling pin, evenly pound to flatten the thighs to a fair ¼-inch thickness. Lower the thighs into 1-inch strips and switch to a big bowl or a container with a lid. Add the yogurt, paprika, garlic, garam masala, ginger, lemon juice, olive oil, chile powder, salt, coriander, cumin, and turmeric; toss to coat. Cowl tightly and refrigerate for no less than 8 and as much as 24 hours.
- In the meantime, make the tamarind sauce: In a small pot set over medium warmth, mix the tamarind paste with 1½ cups of water; deliver to a simmer and prepare dinner, stirring often, till the tamarind paste is softened, 3–4 minutes. Take away from the warmth and put aside till cool sufficient to deal with.
- Set a tremendous mesh strainer over a medium bowl and, utilizing a silicone spatula or the again of a spoon, pressure the tamarind paste together with its cooking liquid, by way of, discarding any seeds or fibrous solids that stay. Return the ensuing tamarind purée to the pot and set over medium warmth. Add the sugar, vinegar, chiles, and garlic, then deliver to a boil, stirring constantly. Decrease the warmth to simmer and prepare dinner for 1 minute. Switch the sauce to a heatproof bowl and put aside to chill to room temperature.
- Preheat a grill, grill pan, or broiler to prepare dinner over excessive warmth; evenly oil the grill grates.
- Drain the skewers. Take away the hen from the marinade and thread the strips onto the skewers. When the grill is scorching, prepare dinner the skewers, turning sometimes, till the hen is golden brown and evenly charred, about 6 minutes per facet, 12–quarter-hour complete. Switch to a platter and serve with the tamarind sauce, for dipping.
