How to make Kasuri Methi Chicken Tikka -

Boneless chicken pieces marinated in a kasuri methi flavoured mixture and grilled.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fenugreek leaves (methi) (मेथी), Boneless chicken (हड्डी रहित चिकन)

Cuisine : Indian

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Kiwi Pan Fried Fish, Chinese Style Fish Fingers, Dragon Seafood Rolls, Chipotle Wings.

Kasuri Methi Chicken Tikka

Kasuri Methi Chicken Tikka Recipe Card

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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 : 1-1.30 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kasuri Methi Chicken Tikka Recipe

  • Fenugreek leaves (methi) dried 1 teaspoon

  • Boneless chicken cut into half inch pieces 400 grams

  • Ginger-garlic paste 1 tablespoon

  • Kashmiri red chillies paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Lemon juice 2 teaspoons

  • Black salt (kala namak) to taste

  • Salt to taste

  • Red chilli flakes 1 teaspoon

  • Garam masala powder ½ teaspoon

  • Yogurt ½ cup

  • Oil 1 tablespoon + for cooking

  • Carom seeds (ajwain) ½ teaspoon

  • Gram flour (besan) 1 tablespoon

  • Turmeric powder ¼ teaspoon

  • Butter for basting

  • Chaat masala to sprinkle

  • Lemons cut into wedges 2

Method

Step 1

Combine ginger-garlic paste, Kashmiri red chilli paste, red chilli powder, lemon juice, black salt, salt, red chilli flakes and garam masala powder in a bowl and mix well. Add dried fenugreek leaves, yogurt and mix well. Set aside.

Step 2

Heat 1 tablespoon oil in a non-stick pan. Add carom seeds, gram flour and mix well. Roast till the flour turns brown.

Step 3

Remove from heat, add the gram flour mixture to the marinade and mix well. Add turmeric powder and chicken pieces and mix well. Set aside to marinate for an hour.

Step 4

Heat some oil in a non-stick grill pan and place chicken pieces on it. Flip the pieces once they are grilled on one side. Reduce the heat and cook till the chicken is done. Baste butter on the top of chicken pieces.

Step 5

Transfer the chicken tikka on a serving platter. Sprinkle chaat masala and serve hot with 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 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.