Kashmiri Chilli Murgh Tikka Restaurant-Style Chicken Tikka Chicken Recipe By Prateek Dhawan

Kashmiri Chilli Murgh Tikka | How To Make Kashmiri Chilli Murgh Tikka | Restaurant-Style Chicken Tikka | Chicken Tikka Without Oven | No Tandoor Chicken Tikka | How To Make Chicken Tikka At Home | Chicken Tikka Kebab | Tikka Recipe | Homemade Chicken Tikka | Chicken Tikka On Pan | Pan-Fried Chicken Tikka | Grilled Chicken Tikka | Chicken Skewers | Spicy Chicken Skewers | Chicken Kebabs | Non Veg Recipes | Chicken Recipe | Get Curried | Life Of A Chef | Chef Prateek Dhawan

Learn how to make Kashmiri Chilli Murgh Tikka with our Chef Prateek Dhawan.

0:00- Introduction
Make juicy and delicious Kashmiri Chilli Murgh Tikka at home! Chicken Tikka is a popular delight from the North Indian cuisine, also known as Murgh tikka. In the Kashmiri Chilli Murgh Tikka, chunks of boneless chicken are marinated in a spiced yogurt and further skewered before grilling to perfection. The tikka is marinated multiple times which makes the chicken super succulent & soft with flavours of the Kashmiri Chilli & sun-dried tomatoes. Do try this mouth-watering chicken tikka recipe at your home today & let us know how you like it in the comments.

00:34- Preparation of 1st Stage of Marinade
1/2 cup Kashmiri Dry Red Chillies
1/2 cup Sun-dried Tomatoes
Hot Water (for soaking)
500 gms Chicken Cubes (boneless)
1 tbsp Mustard Oil
1 tbsp Ginger-Garlic Paste
Salt (as required)
1 tsp Black Pepper Powder

01:47- Preparation of 2nd Stage of Marinade
15-20 Basil Leaves
Water (as required)

02:10- Preparing the Flavoured Oil
2 tbsp Oil
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Cumin Seeds Powder

02:36- Preparation of 3rd Stage of Marinade
2 tbsp Hung Curd
1 tsp Garam Masala Powder
1 tsp Coriander Seeds Powder
1 tsp Dried Fenugreek Leaves
1 tsp Lemon Juice
1/4 cup Chickpea Flour

04:03- For Skewering the Chicken Cubes
1/2 cup Vegetables (cut into cubes)

04:44- For Grilling
2 tbsp Oil
Ghee (for basting)
Chaat Masala
Lemon Juice

06:11- For Garnish
Basil Leaves

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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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