How to make Pahadi Chicken Tikka - SK Khazana -
Boneless chicken cubes marinated in green chutney and baked to perfection
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken leg, Fresh mint leves
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Pahadi Chicken Tikka - SK Khazana 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 Paneer Palak and Cheese Balls Paneer Steak with Red Wine Reduction Palak aur Dal ke Pakode Bruschetta
Pahadi Chicken Tikka - SK Khazana 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 : 41-50 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Pahadi Chicken Tikka - SK Khazana Recipe
Boneless chicken leg cut into medium cubes 400 grams
Fresh mint leves 10-12
Fresh coriander leaves 1/4 cup
Ginger 1 inches
Garlic 4-5 cloves
Green chillies 2
Cumin seeds 1/2 teaspoon
Lemon juice 1 1/2 tablespoons
Oil 1 tablespo for greasing
Carom seeds (ajwain) 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Gram flour (besan) 1 1/2 tablespoons
Mustard oil 1 tablespoon
Hung yogurt 1/2 cup
Garam masala powder 1/2 teaspoon
Green cardamom powder 1/4 teaspoon
Dried fenugreek leaves (kasoori methi) powder 1/4 teaspoon
Oil to grease
Butter for basting
Chaat masala to sprinkle
Onion rings for garnish
Green chutney to serve
Method
Step 1
Put mint leaves, coriander leaves, ginger, garlic, green chilli, cumin seeds and ½ tablespoon lemon juice into a blender jar, add little water and grind to a thick and smooth paste.
Step 2
Heat oil in a non-stick pan, add carom seeds, turmeric powder and gram flour, mix well and saute on low heat for 2 minutes or till the gram flour is fragrant. Transfer into a bowl and keep aside.
Step 3
Heat mustard oil in the same pan till smoking point and set aside to cool.
Step 4
Take chicken cubes in a bowl, add 1 tbsp lemon juice and salt and mix well. Set aside to marinate.
Step 5
Take hung yogurt in another bowl, add 2 tbsps coriander leaves paste, garam masala, green cardamom powder and fenugreek leaves powder and mix well.
Step 6
Add the sautéed gram flour mixture and mix well. Add smoked mustard oil and mix.
Step 7
Add the marinated chicken cubes and mix well. Set aside to marinate for 30 minutes.
Step 8
Preheat oven to 200º C.
Step 9
String on the chicken cubes on skewers, brush them with leftover marinade.
Step 10
Grease a baking tray with some oil, keep the skewers on the baking tray, keep the tray in the preheated oven and bake at 200º C for 15 minutes.
Step 11
Brush butter on top and sprinkle chaat masala.
Step 12
Arrange the skewers on a serving platter and serve with onions rings and green chutney.
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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.
