Hammour Tikka Zafrani Boneless pieces of fish marinated in yogurt and cooked in a tandoor. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 12 Aug 2019 in Recipes Course New Update Main Ingredients Hammour Fillets, Yogurt Cuisine Middle Eastern Course Snacks and Starters Prep Time 1.30-2 hour Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Advertisment Ingredients list for Hammour Tikka Zafrani 600 grams Hammour Fillets to taste Yogurt 1 tablespoon Lemon juice 2 cups Yogurt 1/4 cup Gram flour (besan) 6-8 strands Saffron (kesar) 1 tablespoon Milk 1 tablespoon Ginger paste 1 tablespoon Garlic paste 4-6 cloves Green chillies,chopped 2 teaspoons Garam masala powder 2 teaspoons Turmeric powder 1 teaspoon Chaat masala Method Advertisment Apply salt and lemon juice to the fish pieces and set aside. Hang yogurt in a muslin cloth to remove excess water. Dry roast besan on low heat until it is cooked well. Soak saffron in warm milk. Combine besan and hung yogurt and rub thoroughly until smooth. Then mix ginger paste, garlic paste, green chillies, garam masala powder, turmeric powder, salt and saffron dissolved in milk. Mix thoroughly. Refrigerate fish pieces in this marination for about thirty to forty minutes preferably in the refrigerator. String the fish pieces on to skewers and cook in tandoor or grill until done. Serve hot sprinkled with chaat masala. Nutrition Info Calories 972 Carbohydrates 34.1 Protein 141.1 Fat 30.5 Other Fiber Iron- 14.4mg #Chaat masala #Garam masala powder #Garlic paste #Ginger paste #Gram flour (besan) #Lemon juice #Milk #Saffron (kesar) #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article