Kulfi Chicken Tikka Chicken Tikka Kebab Chicken Tikka In Oven Chicken Recipe By Prateek Dhawan

Kulfi Chicken Tikka | How To Make Kulfi Chicken Tikka | Chicken Tikka Recipe | Chicken Kebab | Chicken Starter | Chicken Malai Tikka Kebab | Chicken Reshmi Kebab | Creamy Chicken Starter | Boneless Chicken Recipe | Chicken Appetizer | How To Make Chicken Skewers | Chicken Tikka In Oven | Dinner Recipe | Non-Veg Recipes | Tikka Recipe | Kebab Recipe | Chicken Recipe | Get Curried | Life Of A Chef | Chef Prateek Dhawan

Learn how to make Kulfi Chicken Tikka with our Chef Prateek Dhawan.

0:00- Introduction
A Kulfi Chicken Tikka recipe for soft, juicy kebabs on skewers that will simply melt in your mouth. Tender pieces of boneless chicken are marinated using ginger-garlic paste, lemon juice, hung curd, cashew nut paste, fresh cream, and aromatic spices and are skewered before cooking on a grill. Further, the tikkas are baked in the oven before smearing them with a cheese spread. This recipe makes for a perfect outdoor barbeque or luncheon. Do try this creamy delectable tikka recipe & let us know how you like it in the comments.

00:27- Preparation of 1st Stage of Marinade
500 gms Chicken Cubes (boneless)
2 tbsp Ginger-Garlic Paste
Salt (as required)
1 tbsp Lemon Juice

00:52- Preparation of 2nd Stage of Marinade
1 tbsp Hung Curd
2 tbsp Cashew Nut Paste
2 tbsp Fresh Cream
1 tsp Green Chillies (crushed)
1 tsp Green Cardamom Powder
1 tsp White Pepper Powder
2 tsp Garam Masala Powder
1 & 1/2 Coriander Leaves (chopped)
1 tsp Dried Fenugreek Leaves (crushed)
Salt (as required)
50 gms Processed Cheese (grated)

01:57- For the Aroma
Coal
1 tsp Butter

02:42- Grilling the Skewered Chicken
Oil (for grilling)
Butter (for basting)

03:08- For the Cheese Spread
80 gms Mozzarella Cheese (grated)
100ml Hot Water

04:07- Baking the Tikkas
Bake for 2-3 mins at 160C

04:17- For Garnish
Saffron Strands
Pistachio Flakes

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About Chicken Tikka
Chicken tikka is a chicken dish originating in the Indian subcontinent during the Mughal era. The dish is popular in India, Bangladesh and Pakistan. It is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in Indian spices and Dahi (yogurt)essentially a boneless version of tandoori chicken. The word tikka (Tike in Turkish, and Tik in Azerbaijani) is a Persian word, meaning "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 flavour, 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.
A chicken tikka sizzler is a dish where chicken tikka is served on a heated plate with onions. The dish is also popular in Afghanistan, though the Afghan variant (like many other Persian, Turkish, and Arab dishes) is less spicy compared to the variants in the Indian subcontinent and uses beef and lamb in addition to chicken. |

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