Kandhari Chicken Tikka | How to make Kandhari Chicken Tikka | Kandhari Chicken Tikka Recipe | Chicken Tikka | Chicken Tikka Recipe | Kandhari Murgh Tikka | Grilled Chicken | Chicken 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 Kandhari Chicken Tikka with our Chef Prateek Dhawan. 0:00 - IntroductionKandhari Chicken is a red chilli spiced dish from Afghani cuisine. Pomegranate is a common ingredient in Northern Indian cuisine. A popular way to use them would be in this Kandhari chicken tikka recipe, where the chicken is marinated in pomegranate juice, yogurt, ginger garlic paste, and Kashmiri chilli powder. Try this fruit-based chicken tikka & let us know how you like it.Kandhari Chicken Tikka Ingredients00:24- Preparation for 1st Stage of Marination400 gms Chicken Breast (cubes)60 ml Pomegranate Juice1 tbsp Beetroot (chopped)1 tbsp Green Chilli Paste1 tsp Black Pepper PowderSalt (as required)01:09- Preparation for 2nd Stage of Marination2 tbsp Hung Curd1/2 tbsp Ginger-Garlic Paste1 tbsp Processed Cheese1 tsp Red Chilli Powder1 tsp Turmeric Powder1/2 tsp Cardamom Powder1 tsp Garam Masala Powder1 tbsp Butter02:03- Skewering the TikkaSkewers02:27- Frying the Tikka2 tbsp OilButter (for basting)Lemon Juice (as required)Pomegranate Juice (for garnish)Chaat Masala Powder (for garnish)Coriander Leaves (for garnish)#KandhariChickenTikka #ChickenTikka #GetCurried #PrateekDhawanDownload 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.