How to make Pesto Chicken Tikka -
A flavourful chicken starter perfect for parties and family get-togethers
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Fresh basil leaves (ताज़े बेसिल के पत्ते )
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Pesto Chicken Tikka checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Sprouted Moong In Yogurt Sauc Hearty Bites Pyaaz ki Kachori Anzac Biscuits
Pesto Chicken Tikka Recipe Card
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.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Pesto Chicken Tikka Recipe
Boneless chicken cut into 1 inch cubes 300 grams
Fresh basil leaves 1/2 cup
Pinenuts 2 tablespoons
Garlic cloves roughly chopped 3-4
Salt to taste
Olive oil 1/4 cup
Parmesan cheese grated 1 tablespoon
Hung yogurt 2 tablespoons
Black pepper powder to taste
Green chutney to serve
Small red capsicum cut into thin strips to garnish
Small yellow capsicum cut into thin strips to garnish
Onion rings to garnish
Method
Step 1
To make pesto, break basil leaves and put into a blender jar, add pinenuts, garlic, salt, olive oil and parmesan cheese and blend into a fine paste. Transfer into a bowl.
Step 2
Add hung yogurt to the pesto and mix well. Add chicken pieces and mix well. Add black pepper powder and salt, mix well and set aside to marinate for 30 minutes.
Step 3
Preheat the oven to 180˚C. Line a baking tray with aluminium foil.
Step 4
Transfer some of the marinated chicken pieces on the baking tray, keeping a little distance between each.
Step 5
Keep the tray in the preheated oven and bake for 15-20 minutes or till the chicken is cooked completely. Take the tray out and transfer the cooked pieces onto a plate and bake the remaining pieces similarly.
Step 6
Garnish with red and yellow capsicum strips and serve hot with green chutney and onion rings.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
