How to make SHARABI CHICKEN TIKKA - skk -

A delicious chicken starter perfect for parties and get-togethers

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken leg, Ginger-garlic paste (अदरक-लहसुन की पेस्ट )

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to SHARABI CHICKEN TIKKA - skk checkout Reshmi Murgh Tikka, Noodle Wrapped Chicken, Afghani Chicken Tikka - SK Khazana, Tandoori Chicken Burger-SK Khazana . You can also find more Snacks and Starters recipes like Love Swiss Roll NAMAKPARA 3 WAYS Dragon Seafood Rolls Green Peas Kachori




History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 41-50 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for SHARABI CHICKEN TIKKA - skk Recipe

  • Boneless chicken leg cut into 1 inch cubes 400 grams

  • Ginger-garlic paste 1 1/2 tablespoons

  • Kashmiri red chilli powder 1 teaspoon

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Mustard oil 1 tablespoon

  • Hung yogurt 1/4 cup

  • Kashmiri red chilli paste 1 tablespoon

  • Gram flour roasted 1 tablespoon

  • Carom seeds 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Black salt 1 pinch

  • Cabbage leaves blanched 4-5

  • Brandy 4 tablespoons

  • Chaat masala to sprinkle

  • Onion rings to serve

  • Lemon wedges to serve


Step 1

Take ginger-garlic paste in a bowl, add Kashmiri red chilli powder, salt and lemon juice and mix well. Add chicken pieces, mix well and marinate 15 minutes.

Step 2

Heat mustard oil in a non-stick pan till it begins to smoke, take it off the heat, allow to cool slightly.

Step 3

Take hung yogurt in another bowl, add Kashmiri red chilli paste, roasted gram flour, carom seeds, garam masala powder, black salt and smoked mustard oil and mix well.

Step 4

Add the marinated chicken to this mixture and mix well. Set aside to marinate for 30 minutes.

Step 5

Preheat the oven to 180˚C. Grease a baking tray and set aside.

Step 6

Place the chicken on the greased baking tray, keep the tray in the preheated oven and bake for 15 minutes.

Step 7

Heat a sizzler plate, place it on the wooden base, place the cabbage leaves on it, and arrange the cooked chicken pieces on the leaves.

Step 8

Heat brandy in a stainless steel ladle till it starts to ignite and pour it over the chicken.

Step 9

Sprinkle chaat masala and serve immediately with onion rings and lemon wedges.

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MasterChef Sanjeev Kapoor

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 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.