One of our many passions, besides photography of course, is cooking. We love to experiment in the kitchen…whether it’s with empenadas, chicken, eggplant, goat meat, peppers, or chili (be sure to tune in for an extra special series of postings in about two weeks!). I love traveling and I’ve found that culinary adventures are the best way to experience a country. I’m sure Anthony Bourdain and Andrew Zimmern would agree. Gotta love The Travel Channel. Yes, that’s a plug.
Anyway, now that summer has unofficially arrived – is it really 90 degrees in northern Virginia right now? – it’s time to dust off the grill. And it’s time for some chicken, KP style! Below is one of our standard chicken tikka recipes for 2 people. We strongly recommend using fresh and organic ingredients, if possible. 
Ingredients: 4 medium-sized chicken thighs (or 2 large chicken breasts, if you prefer white meat), 3 tablespoons of olive oil, 3 cloves of garlic, 1 tablespoon of ginger, 1 tablespoon of cumin, 1 tablespoon of coriander, 1 tablespoon of red chili powder, 2 tablespoons of chicken tikka powder (the Shaan brand is our favorite), 2 tablespoons of salt, and 3 tablespoons of non-fat plain yogurt
Step 1: Marinating the chicken – marinate ALL of the above ingredients in a bowl approximately 3-4 hours prior to grilling
Step 2: Grilling – throw the chicken on the grill, 9 minutes each side (this will vary depending on the size)
Step 3: Serving – naan or roti are my favorite, but, if you’re avoiding breads for whatever reason, basmati rice is delicious as well. HINT: cooking rice involves a 2/1 ratio of water to rice. Microwave it for 13 minutes.
Bon appetit!
-k
by Gaurav
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