Almond Chicken Tikka | How to make Almond Chicken Tikka | Badami Murgh Tikka | Almond Chicken Tikka Recipe | Chicken Tikka Recipe | Chicken Tikka | Pan Fried Chicken Tikka | Grilled Chicken Tikka | Chicken Recipe | Tikka Recipe | Chicken Tikka At Home I Chicken Starter Recipe I Starter Recipe | Get Curried I Life Of A Chef | Chef Prateek Dhawan Learn how to make Almond Chicken Tikka with our Chef Prateek Dhawan. 0:00 - IntroductionTender juicy boneless chicken pieces prepared easily with no extra baggage required! Badami Murgh Tikka (Almonds Chicken Tikka) is an Indian Tikka recipe that uses both, almonds paste and almond flakes. Almond flakes are sprinkled over skewered chicken pieces before pan-searing them. Try this best starter on this rainy day & enjoy the aromatic flavors of spices with chicken!Almond Chicken Tikka Ingredients0:40- For 1st Stage of Marination 400 gms Chicken Cubes1 tsp Ginger-Garlic Paste1 tsp Red Chilli PowderSalt (as required)1 tsp Lemon Juice01:17- For 2nd Stage of Marination 1/4 cup Curd1/4 cup Almond Paste2 tbsp Fresh Cream2 tbsp Chickpea Flour1 tsp Dried Fenugreek Leaves (crushed)1 tsp Garam Masala Powder1 tsp Chaat Masala PowderSalt (as required)02:39- For FryingOilAlmond Flakes03:22- For Basting3 tbsp Butter (melted)1 tsp Fenugreek Leaves (dried)03:55- For GarnishCoriander LeavesChaat Masala Powder#AlmondChickenTikka #ChickenTikkaRecipe #GetCurriedDownload the Get Curried App by clicking on this link:- http://bit.ly/GetCurriedVegNonVegRecipes_AndHost: Prateek Dhawan Copyrights: REPL Subscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurried https://www.facebook.com/GetCurried https://twitter.com/Get_Curried https://instagram.com/getcurriedTikkas and kebabs probably came to India from Central Asia, Persia, Afghanistan and other places on the Silk Route. This country made them its own, imbuing them with spices, scents and seasonings from its own, very rich regional cuisine. Tikkas are boneless chunks of meat, (normally chicken, lamb or goat) marinated and grilled in a tandoor, whereas kebabs are made from ground, finely chopped or minced meat flavoured with a blend of spices and seasonings. These are shaped into flat patties, oval cylinders or tubes (around a seekh or skewer). Tikkas reign across the robust, tandoori palates of Punjab and Delhi, and delicate kebabs dominate the subtler, more nuanced cooking of Awadhi and Lucknowi kitchens while the royal Nizami menus of Hyderabad in the south have their own array of unique kebabs. Tandoors or vertically deep clay ovens are used to cook tikkas and their typical smoky flavours comes from the white-hot coals of the tandoor. They are so popular that there are entire tomes devoted to the skill of tikka and kebab making.