Mint Chicken Tikka Chicken Tikka Without Oven Chicken Tikka Kebab Chicken Recipe By Prateek

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

0:00- Introduction
Mint Chicken Tikka recipe is an interesting variant of the hugely popular chicken tikka recipe. This tikka is made with boneless chicken pieces, and lime juice and the star ingredients are mint & coconut, which make it a very promising delight for the taste buds. You can treat your near and dear ones to this lip-smacking snack, which can also be served as an appetizer. In this recipe, boneless diced chicken is rubbed with an intoxicating paste made with coconut, mint, coriander, and other distinctive flavours. Serve hot with onion rings. So, roll up your sleeves and get started! And don't forget to share your experience in the comments section below.

00:25- Preparation of 1st Stage of Marinade
500 gms Chicken Cubes (boneless)
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
Salt (as required)
1/2 tsp Black Pepper Powder
1 tbsp Lemon Juice

01:03- Base for 2nd Stage of Marinade
2 tbsp Oil
6 Garlic Cloves
1-inch Ginger (sliced)
3-4 Green Chillies (sliced)
1/4 cup Coconut (diced)
1/2 cup Coriander Leaves
1/2 cup Mint Leaves
Water (as required)

02:44- Preparation of 2nd Stage of Marinade
2 tbsp Curd
1 tbsp Coriander Seed Powder
1 tbsp Yellow Chilli Powder
1 tbsp Cumin Seed Powder
1 tbsp Garam Masala Powder
Salt (as required)
1 tbsp Coconut Flour
2 tbsp Chickpea Flour

03:24- Marinating the Veggies
1 cup Assorted Vegetables (diced)

04:23- Grilling the Chicken
1 tbsp Oil
1 tbsp Lemon Juice
Chaat Masala (for garnish)

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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.[1] 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.[2] 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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