Chicken Afghani Tikka
Chicken tikka is a chicken dish originating in the Punjab region of the Indian Subcontinent. It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi after marinating in spices and yogurt—essentially a boneless version of tandoori chicken. The word tikka means “bits” or “pieces”. It is also a chicken dish served in Punjabi cuisine. The Kashmiri version of the dish, however, is grilled over red-hot coals and does not always contain boneless pieces. The pieces are brushed with ghee (clarified butter) at intervals to increase its flavor while being continuously fanned. It is typically eaten with green coriander and tamarind chutney served with onion rings and lemon or used in preparing a chicken tikka masala.
- Chicken- 1 kg boneless
- Hung curd/yogurt- 200 grams
- Cashew paste – 1/3 cup
- Ginger garlic paste- 2 1/2 teaspoon
- Onion small -1 finely chopped
- Green chilly- 1 finely chopped
- Fresh cream 100 grams
- White pepper- 1 teaspoon
- Kasoori methi (fenugreek leaves) – 1 teaspoon crushed
- Fresh coriander leaves- 1/4 cup
- Salt to taste
- Garam masala – 1/2 teaspoon
- Cornflour – 1 teaspoon
- Fresh coriander leaves- finely chopped 2 teaspoon
- Egg – 1
- Lemon juice- 4 tablespoons
- Butter – 1 teaspoon
Take chicken in a bowl add lemon juice, ginger garlic paste, white pepper hung curd mix well and keep aside
Put a pan on flame take a teaspoon of butter add chopped onion, green chilies, and fry it till onion is translucent. Add cornflour powder into it and mix it, after few minutes add cashew paste mix it well and turn the flame off and let it cool down.
Take the fried ingredients in a bowl and add rest of the ingredients ( coriander leaves, Kasuri methi, egg, garam masala, fresh cream, salt )and mix it. Add chicken which was marinated in ginger garlic paste and lemon juice and keep it in the refrigerator for 5-6 hours or for overnight.
You can grill it over a barbecue grill. Or you can use your regular oven. Preheat your oven on 220-degree Celsius, and grill your chicken from both sides for 10-10 or 15-15 minutes. It depends on the oven to oven how much time it takes. Take out your chicken from oven and serve it hot with coriander chutney and onion slices.