How to make Lasooni Tikka | Chicken Lasooni Tikka Recipe | Lehsuni Chicken Tikka | Chicken Tikka Recipe | Chicken Tikka | Chicken Lasooni Tikka | Murg Lasooni Tikka | Barbeque Chicken | Grilled Chicken | Tandoori 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 Dahi Lasooni Chicken Tikka with our Chef Prateek Dhawan. 0:00 - IntroductionLasooni tikka or lehsuni tikka is a little less famous than its cousin the murgh or chicken tikka. But in my book, it gets more points for its bold, garlicky, savouriness. The lasooni tikka is made with succulent chunks of chicken marinated in a generous amount of garlic and a few seasonings others don't. I just feel that a marinade with yoghurt would infuse the chicken (especially the breast meat) with extra moisture and succulence. It's common to use chicken breasts but I prefer to go with boneless thighs for their flavour and fat. Try this best starter on this rainy day & enjoy the aromatic flavors of spices with chicken!Dahi Lasooni Chicken Tikka Ingredients0:50 - For Marination 300 gms Chicken Breast1cup Hung Curd2 Tbsp Garlic paste1 tbsp Green Chili Paste2 tbsp Cashew nuts paste2 tbsp Fresh cream1 tsp Red Chilli powder1 tbsp Garam masala powder1 tbsp Black pepper and cumin powder1 tbsp Coriander Seeds PowderSalt (as required)2-3 tbsp Roasted Chickpea flour2-3 tbsp Mustard oil04:46 -To Grill Dahi Lasooni Chicken Tikka 2 tbsp Mustard oil (for Grill)1-3 tsp Butter (melted)1/2 lemon juiceCoal 1 tsp Butter06:45 - Serving Chaat Masala Coriander Leaves (chopped)#DahiLasooniChickenTikka #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.
