Pesto Chicken Tikka | Family Food Tales with Mrs Alyona Kapoor | Sanjeev Kapoor Khazana

A flavourful chicken starter perfect for parties and family get-togethers.

PESTO CHICKEN TIKKA

Ingredients

½ cup fresh basil leaves
2 tbsps pine nuts
3-4 garlic cloves
Salt to taste
¼ cup olive oil
30 gms parmesan cheese block
300 gms boneless chicken, cut into 1 inch cubes
2 tbsps hung yogurt
Black pepper powder to taste
Green chutney to serve
Onion slices to serve
Red capsicum, cut into thin strips for garnish
Yellow capsicum, cut into thin strips for garnish

Method

1. Preheat the oven for 10 minutes at 180˚C.
2. To make pesto, break basil leaves and add in a blender. Add pine nuts. Chop garlic cloves and add in blender. Add salt and olive oil. Grate parmesan cheese and add in blender. Blend the mixture to a fine paste. Transfer in a bowl.
3. Add yogurt in same bowl and mix well. Add chicken, black pepper powder and salt. Mix well. Set aside to marinate for 30 minutes.
4. Transfer the marinated chicken pieces on a baking tray lined with aluminium foil.
5. Bake in a preheated oven for 15-20 minutes.
6. Serve hot with green chutney, onion slices and garnished with red and yellow capsicum juliennes.

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Cuisine - Fusion

Course - starter

Dish - starter