Chicken Tikka with Indian Salad
This marinated summer salad, a Seabourn signature dish.
Ingredients:
1 cup plain yogurt
1/2 cup water
3 tablesspoons lemon juice
1/2 teaspoon salt
3 dry red chipotle chilies, diced (or 1/2 teaspoon chili powder to taste; the amount of chili used determines whether the dish is mild, spicy, hot or fiery)
1-inch piece of ginger root, peeled and grated
6 cloves garlic, minced
2 cinnamon sticks or 1/2 tablespoon ground cinnamon
1 teaspoon cumin seed, crushed
6 black peppercorns, crushed
2 whole cloves, crushed
6 black peppercorns, crushed
2 cardamon seeds, chopped
4 boneless and skinless chichen breasts, cut in 1-inch cubes
Preparation:
Combine all ingredients and marinate in refrigerator for at least 5 hours. Remove chicken from marinade and grill over chicken from marinade and grill over charcoal or broil, on or off a skewer, about 12 to 15 minutes. Serve hot or cold atop Indian Salad (below).
Indian Salad Ingredients:
1 cup yogurt
1/2 cup mayonnaise
2 tablesspoons fresh cilantro, chopped
1/4 teaspoon saffron
1/4 teaspoon curry powder
1 dash Tabasco
6 bell peppers, two of each color -- red, green and yellow -- sliced in strips
2 large carrots, peeled and sliced in long strips
1 small cucumber, peeled and cut in long strips
1 small onion, sliced
Preparation:
Combine ingredients and marinate in refrigerator for an hour.
Spirits Suggestion:
Caliterra Chardonnay from Chile is the chef's favorite to accompany this dish. Other light and flavorful whites or chilled beer are also optons.
Serves 4
Courtesy of Exec Chef Karl Muhlberger, Seabourn Cruise Line
 Melia San Lucas |
 Fiesta Americana Condesa |