Afghani Chicken Tikka

Creamy, mildly spiced chicken tikka skewers baked to juicy perfection, finished with aioli and fresh herbs for a melt-in-mouth experience. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 29 Jun 2019 in Recipes Moghlai

New Update

Main Ingredients	Boneless chicken legs, Hung yogurt
Cuisine	Moghlai
Course	Snacks and Starters
Prep Time	2-2.30 hour
Cook time	Cooking Time
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Non-Veg

Ingredients

400 grams boneless chicken legs, cut into 1½ inch pieces
½ cup hung yogurt
½ cup fresh cream
½ tablespoon garlic paste
½ tablespoon green chilli paste
Crushed black peppercorns to taste
Salt to taste
A large pinch of garam masala powder
1 tablespoon cornflour
1 tablespoon lemon juice
1 tablespoon oil
Butter for brushing
Fresh coriander leaves chopped for garnish
Onion rings to serve
Lemon wedges to serve

Method

Whisk together hung yogurt, cream, garlic paste, green chilli paste, crushed peppercorns, salt, garam masala powder, cornflour, lemon juice and oil in a bowl.
Add chicken pieces, mix well and keep the bowl in the refrigerator to marinate for 1-2 hours.
Preheat oven to 180º C.
Skewer marinated chicken pieces onto satay sticks and place them on a wire rack. Put the rack in the preheated oven, brush with some butter and bake for 12-15 minutes.
Drizzle some aioli on top, garnish with coriander leaves and serve hot with onion rings and lemon wedges.

#Salt #Onion rings #Oil #Lemon wedges #Lemon juice #Hung yogurt #Green chilli paste #Garlic paste #Garam masala powder #Fresh cream #Fresh coriander leaves #Butter #Black peppercorns