Sesame Chicken Tikka
- Yield: servings
- 4-- Boneless Skinless Chicken Thighs
- 1cup Plain Yogurt
- 1/2cup Sour Cream
- 2cloves Garlic (divided)
- 1teaspoon ground cardamom
- 1teaspoon ground paprika
- 1teaspoon curry powder
- 1/4teaspoon tumeric
- 1teaspoon dried basil
- -- Juice from 1 lime
- 3tablespoons Toasted Sesame Seeds
- 2-- Scallions (chopped diagonally)
- -- Salt
- -- Fresh ground pepper
- 2cans chickpeas (15 ounce), rinsed and drained
- 2tablespoons Olive oil
- 1medium Onion, cut into thin strips.
- 1-- Red bell pepper, cut into thin strips
- 1teaspoon cayenne pepper
- 1/2cup chopped fresh basil
- -- Fresh springs of basil for garnish.
In a food processor or blender, blend the yogurt, sour cream, garlic, cardamom, curry powder, paprika, tumeric, dried basil, lime juice, and a pinch of salt and pepper.
Place chicken in a baking dish and cover with the yogurt mixture. Marinate in refrigerator for at least 1/2 hour. Turn after 15 or 20 minutes.
Preheat oven to 350 degrees. Remove chicken from marinade and place in a clean baking dish. Cook for 25-30 minutes. During the last 5 minutes of cooking, sprinkle the chicken with the sesame seeds.
While chicken is cooking, prepare the roasted chick pea salad.
Layer the chickpeas, red pepper strips, 1 garlic clove minced, and onion on a baking sheet. Drizzle with olive oil and cayenne pepper. Roast in 350 oven for about 20-25 minutes. Remove from oven and combine all ingredients together. Mix in the fresh chopped basil and salt and pepper to taste.
Serve dish by laying the chicken on top of the chickpea salad. Sprinkle top of chicken and salad with thinly chopped scallions.
Garnish plate with fresh springs of basil.