Afghani Chicken Tikka | Sanjeev Kapoor Khazana

Chicken pieces marinated with creamy yogurt mixture, skewed in satay sticks and baked to perfection.

AFGHANI CHICKEN TIKKA

Ingredients

250 grams boneless chicken legs, cut into 1½ inch cubes
¼ cup hung yogurt
½ cup fresh cream + for drizzling
½ tablespoon garlic paste
½ tablespoon green chilli paste
Crushed black peppercorns to taste
Salt to taste
A large pinch garam masala powder
1 tablespoon cornflour
1 tablespoon lemon juice
1 tablespoon oil
Butter for brushing
Chopped fresh coriander leaves for garnishing

Method

1. Whisk together hung yogurt, cream, garlic paste, green chilli paste, crushed peppercorns, salt, garam masala powder, cornflour, lemon juice and oil in a bowl.
2. Add chicken pieces, mix well and refrigerate to marinate for 1-2 hours.
3. Preheat oven to 180º C.
4. Skewer marinated chicken pieces onto satay sticks and place on a wire rack. Put the rack in the preheated oven, brush with some butter and bake for 12-15 minutes.
5. Drizzle some cream on top, garnish with coriander leaves and serve hot with onion rings and lemon wedges.

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Cuisine - mughlai

Course - starter

Dish - starter