This meal, made at home, rivals Hema's with Indian flavors and spices flying everywhere while offering something slightly more northern Indian in origin, as opposed to the central Indian wonder that comes from Ms. Hema Potla.
I really don't know what I'm talking about when it comes to regional Indian cuisine but Mr. Bittman has the rundown on beet-marinated chicken here.
As Mr. Bittman says, go find dried fenugreek leaves for this recipe. We found ours at Pars Persian Store on Clark. It makes a big difference, as it opened us up to another distinctive and deep flavor that now seems necessary and wanted.
Food: Chakundari chicken tikka, roasted beets, zucchini cakes, naan and raita
Recipe for chakundari chicken tikka (beet-marinated chicken) here. It's a bit of work but entirely worth the effort. Dried fenugreek leaves, ginger, garlic, yogurt, garam masala, cumin, all the Indian goodness, flavors that are bright yet deep and dark at the same time. I'm not going to attempt to describe the flavor of the chicken, it just bounces and expands all over the place. Top three chicken in my world.
