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Afghani Chicken Tikka is a flavourful party starter. Chef Ajay Chopra shares the recipe for this grilled delicacy.
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Ingredients
For Afghani Chicken Tikka
500 gm chicken cubes
For 1st Marination
1 tbsp lemon juice
2 tbsp ginger garlic paste
1 tsp salt
1 tsp black pepper powder
For 2nd Marination
1 tbsp green chillies
½ cup grated cheese
3 tbsp hung curd
1 tsp green cardamom powder
salt to taste
1 tsp pepper powder
2 tbsp fresh cream
For Garnish
2 tbsp melted butter
2 tbsp cream
2 tbsp coriander leaves
1 tbsp lemon juice
1 tsp kasuri methi
1 tsp green cardamom powder
freshly chopped coriander and lemon wedges
PREPARATION
- In a bowl add cubes of chicken, lemon juice, ginger garlic paste, salt and black pepper, mix well and keep aside for 25-30 mins.
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- Take the stems of coriander and finely chop them along with ginger and green chilli.
2
- Transfer to a bowl, add grated cheese and knead till the cheese is soft and creamy. Then add hung curd, salt, pepper powder, green cardamom powder and mix well. Lastly add fresh cream and combine.
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- Squeeze the water from the chicken and add to the mixture. Coat the chicken pieces well.
4
- Skewer the chicken pieces onto the metal skewers. Grill on a barbeque open flame.
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- Grill for 8-10 minutes. Keep brushing the melted butter/ghee on the meat to keep it moist through the process.
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- Once the chicken pieces are well-cooked, remove them from the skewers and place them in a bowl.
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- Add cream, kasuri methi, fresh coriander leaves, green cardamom powder, and lemon juice into the same bowl as the chicken. Toss properly.
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- Garnish with freshly chopped coriander. Serve hot with laccha pyaaz and lemon wedges.
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