How to make Kiwi Tandoori Chicken Tikka -
Succulent pieces of grilled chicken marinated in a traditional tandoori masala with the addition of kiwi.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Kiwi (कीवी), Boneless chicken (हड्डी रहित चिकन)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Kiwi Tandoori Chicken Tikka checkout Kiwi Lime Muffins, Sizzling Fruits With Mixed Fruit Sauce, Kiwi Pan Fried Fish. You can also find more Snacks and Starters recipes like Paneer Snacker Jain Cheese Balls Cheesy Potato Croquettes Corn Mushroom on Toast
Kiwi Tandoori Chicken Tikka Recipe Card
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 : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kiwi Tandoori Chicken Tikka Recipe
Kiwi peeled and chopped 2
Boneless chicken legs, cut into small cubes 4
Green chilli paste 1 teaspoon
Juice of 1 lemon
Ginger-garlic paste 1 tablespoon
Salt to taste
Oil 2 tablespo
Carom seeds (ajwain) 1/4 teaspoon
Gram flour (besan) 1 tablespoon
Turmeric powder 1/4 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Fresh mint leaves chopped 1 tablespoon
Green chillies 2
Black peppercorns 6-8
Yogurt 1/4 cup
Black salt (kala namak) 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Roasted cumin powder 1/4 teaspoon
Method
Step 1
Preheat oven to 180°C. Grease a baking tray with little oil.
Step 2
Combine chicken, green chilli paste, lemon juice, ginger-garlic paste and salt in a bowl. Mix well and set aside for 20 minutes.
Step 3
Heat 2 tablespoons oil in a non-stick pan. Add carom seeds and sauté for a minute.
Step 4
Add gram flour, reduce heat and sauté till browned. Switch off heat and transfer into a bowl. Add turmeric powder and mix well.
Step 5
Grind chopped coriander, chopped mint, green chillies, peppercorns and kiwi into a smooth paste.
Step 6
Add ground paste to sautéed gram flour alongwith yogurt, salt, black salt, garam masala powder and cumin powder. Mix well.
Step 7
Add chicken cubes and mix well coating the pieces well with the second marinade. Set aside for ½ hour.
Step 8
Insert chicken pieces onto satay sticks and place the sticks on the greased tray. Apply the leftover marinade on top of the chicken pieces, put the tray in preheated oven and grill for 8-10 minutes, turning once in between after 5 minutes.
Step 9
Remove from heat and serve hot with beetroot juliennes.
Nutrition Info
Calories : 962 Kcal
Carbohydrates : 52.3 gm
Protein : 100.9 gm
Fat : 38.8 gm
Other : Vitamin C- 247.2mg
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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.
