Afghani Chicken Tikka - SK Khazana

Chicken tikka made in Afghani style This is a Sanjeev Kapoor exclusive recipe.

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Afghani Chicken Tikka - SK Khazana

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


  1. Whisk together hung yogurt, cream, garlic paste, green chilli paste, crushed peppercorns, salt, garam masala powder, cornflour, lemon juice and oil in a bowl.
  2. Add chicken pieces, mix well and keep the bowl in the refrigerator to marinate for 1-2 hours.
  3. Preheat oven to 180º C.
  4. 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.
  5. Drizzle some aioli on top, garnish with coriander leaves and serve hot with onion rings and lemon wedges.