Rajasthani Tikka

Masaledar murgh tikka. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Boneless Chicken, Yogurt
Cuisine Indian
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Rajasthani Tikka

  • 400 grams Boneless Chicken cut into 1 inch cubes
  • 1 teaspoon Yogurt
  • 1 tablespoon Lemon juice
  • to taste Salt
  • 3 tablespoons Oil
  • 2 tablespoons Melted butter
  • 1/2 teaspoon Chaat masala
  • 2 medium Onions cut into rings
  • 1 medium Lemon cut into wedges
  • 1/2 cup Yogurt
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Clove powder
  • to taste Salt
  • 2 tablespoons Ginger paste
  • 2 tablespoons Garlic paste
  • 2 tablespoons Lemon juice
  • 1 teaspoon Garam masala powder


  1. Place chicken cubes in a deep bowl. Add chilli powder, lemon juice and salt and mix well till the chicken cubes are evenly coated. Cover with a cling film and allow to marinate for half an hour, preferably in the refrigerator.
  2. To make the marinade, place the yogurt in a muslin cloth. Gather in the edges and tie it up into a bundle and hang till all the water drains out.
  3. Transfer the drained yogurt into a bowl. Add red chilli powder, clove powder, salt, ginger paste, garlic paste, lemon juice and garam masala powder. Whisk well to a smooth mixture.
  4. Apply this yogurt mixture over the chicken cubes till they are well coated. Cover with cling film and refrigerate to marinate for three to four hours. Thread the chicken cubes onto skewers.
  5. Heat oil in a non-stick grill pan. Place the skewers on the pan and cook, rotating the skewers for even cooking, for ten to twelve minutes. Baste with melted butter and cook for two minutes more.
  6. Sprinkle chaat masala and serve with onion rings and lemon wedges.

Nutrition Info

Calories 1285
Carbohydrates 135.8
Protein 11.7
Fat 77.2