New Update
/sanjeev-kapoor/media/post_banners/b4fa6e078f86df41f8e8219995094c2e5bb9bdcd8cefc35236cfff2670674959.jpg)
| 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 list for Afghani Chicken Tikka - SK Khazana
- 400 grams Boneless chicken legs Cut into 1 1/2 inch pieces
- 1/2 cup Hung yogurt
- 1/2 cup Fresh cream
- 1/2 tablespoon Garlic paste
- 1/2 tablespoon Green chilli paste
- to taste Black peppercorns crushed
- to taste Salt
- a large pinch Garam masala powder
- 1 tablespoon Cornflour
- 1 tablespoon Lemon juice
- 1 tablespoon Oil
- for brushing Butter
- for garnish Fresh coriander leaves chopped
- to serve Onion rings
- to serve Lemon wedges
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 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.
Advertisment
