How to make Rajasthani Tikka - Masaledar murgh tikka.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Yogurt (दही)

Cuisine : Indian

Course : Snacks and Starters

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Rajasthani Tikka Recipe Card

Rajasthani Tikka
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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Rajasthani Tikka checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Oats Pancake With Maple Syrup, Pani Puri Popcorn, Cottage Cheese in Barbeque Sauce, Steamed Egg Katori.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Rajasthani Tikka Recipe

  • Boneless Chicken cut into 1 inch cubes 400 grams

  • Yogurt 1 teaspoon

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Oil 3 tablespoons

  • Melted butter 2 tablespoons

  • Chaat masala 1/2 teaspoon

  • Onions cut into rings 2 medium

  • Lemon cut into wedges 1 medium

  • Yogurt 1/2 cup

  • Red chilli powder 1 teaspoon

  • Clove powder 1/4 teaspoon

  • Salt to taste

  • Ginger paste 2 tablespoons

  • Garlic paste 2 tablespoons

  • Lemon juice 2 tablespoons

  • Garam masala powder 1 teaspoon

Method

Step 1

Place chicken cubes in a deep bowl. Add chilli powder, lemon juice and salt and mix well till the chicken cubes are evenly coated. Cover with a cling film and allow to marinate for half an hour, preferably in the refrigerator.

Step 2

To make the marinade, place the yogurt in a muslin cloth. Gather in the edges and tie it up into a bundle and hang till all the water drains out.

Step 3

Transfer the drained yogurt into a bowl. Add red chilli powder, clove powder, salt, ginger paste, garlic paste, lemon juice and garam masala powder. Whisk well to a smooth mixture.

Step 4

Apply this yogurt mixture over the chicken cubes till they are well coated. Cover with cling film and refrigerate to marinate for three to four hours. Thread the chicken cubes onto skewers.

Step 5

Heat oil in a non-stick grill pan. Place the skewers on the pan and cook, rotating the skewers for even cooking, for ten to twelve minutes. Baste with melted butter and cook for two minutes more.

Step 6

Sprinkle chaat masala and serve with onion rings and lemon wedges.