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Chicken Tikka: Michelin Plate Recipe from Bibi Ji

Raj Parr & Andrew Medina run Bibi Ji in Santa Barbara. Get this Michelin rated recipe for Chicken Tikka.

You are here: Home / Main Dishes / Chicken Tikka: Michelin Plate Recipe from Bibi Ji
October 17, 2021 by liz
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The best Indian food on the Central Coast is in Santa Barbara at Bibi Ji. Indian-American sommelier Rajat Parr teamed up with Alejandro Medina to offer the taste of Parr mom’s and grandma’s cooking right on State Street. They have a hyper-local focus on ingredients. Their aim of blending traditional Indian flavors as the foundation, while also incorporating local bounty, results in a unique Central Coast-Indian cuisine.

Get Bibi Ji’s Michelin-rated recipe for Chicken Tikka!

Bibi Ji Chicken Tikka Michelin star recipe

Chicken Tikka Recipe

Raj Parr & Andrew Medina run Bibi Ji in Santa Barbara. Get this Michelin rated recipe for Chicken Tikka.
Print Recipe Pin Recipe
Cook Time 15 mins
Course Main, Main Course
Cuisine Indian

Ingredients
  

  • 2 cups of whole yogurt
  • 3 Tablespoons of Panch Phoron (available at spice shops or online)
  • 3 Tablespoons of Kosher salt
  • 5 Tablespoons of freshly-squeezed lemon juice
  • 5 Tablespoons of local olive oil
  • 1/2 cup of rice wine vinegar
  • salt and pepper
  • dash of sugar or honey
  • 1 pound of red cabbage, thinly sliced
  • 1/2 pound of spring onion, thinly sliced

Instructions
 

  • Mix 2 cups of whole yogurt, 3 Tablespoons of Panch Phoron (available at spice shops or online), 3 Tablespoons of Kosher salt, 5 Tablespoons of freshly-squeezed lemon juice and 5 Tablespoons of local olive oil. Cover 6 pounds of chicken thighs with the paste, and marinate for 2-6 hours.
  • Whisk together 1/2 cup of rice wine vinegar, salt and pepper, and a dash of sugar or honey. Add in a pound of thinly sliced red cabbage and 1/2 pound of thinly sliced spring onion and toss. (This can also be made ahead of time and marinated.)
  • Grill the chicken thighs until tender — or heat oil in a pan on medium-high heat and add chicken thighs. Cook about 5-6 minutes, then flip and cook for 5-6 more, or until done. Add a pat of butter and a sprinkle of chaat masala to the pan. and a dash of lemon.
  • Place the hot chicken on top of the cabbage slaw, add a dash of lemon, and serve.
Keyword chicken, chicken tikka
Category: Main Dishes, RecipesTag: Chicken, chicken tikka, indian food, michelin recipe

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