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Main Ingredients | Boneless chicken, Cumin seeds |
Cuisine | Indian, , , , |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Chicken Jeera Tikka
- 200 grams Boneless chicken cut into cubes
- 2 teaspoons Cumin seeds
- 2 tablespoons Ginger-garlic paste
- to taste Salt
- 1½ cups Hung yogurt
- 1 teaspoon Red chilli powder
- 1 teaspoon Caraway seeds (shahi jeera)
- 2 teaspoons Onion powder
- to taste Black salt (kala namak)
- 1 tablespoon Gram flour (besan)
- 1 teaspoon Mustard oil
- + for greasing Oil 1 teaspoon
Method
- Preheat oven at 200°C. Grease a baking tray with some oil.
- Take chicken cubes in a bowl. Add ginger-garlic paste and salt and mix well. Set aside to marinate.
- Combine yogurt, salt and red chilli powder in another bowl and mix well.
- Dry roast cumin seeds and caraway seeds for 1-2 minutes. Remove from heat, cool and grind into a coarse powder.
- Add the ground powder to the yogurt mixture and mix well. Add onion powder, black salt and gram flour and mix well.
- Add mustard oil and oil and mix well. Add the marinated chicken cubes and mix well. Set aside for 15 minutes.
- Skewer the chicken cubes onto satay sticks and place them on the tray. Put the tray in the preheated oven and bake for 8-10 minutes.
- Serve hot.
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