Prep Time: 20 minutes | Cook Time: 18 minutes | Total Time: 38 minutes
Course: starter | Servings: 5
Difficulty level: medium
Ingredients
For marinade
- 180 g Curd (dahi), whisked
- 12 g Ginger, fresh, grated
- 12 g Garlic, grated
- 10 g Lemon (nimbu), fresh juice
- 10 ml Mustard oil, optional for aroma
- 3 g Dried chillies, powder
- 1 g Turmeric / haldi, powder
- 2 g Garam Masala, powder
- 7 g Salt, to taste
- 600 g Chicken breast, 3 cm cubes
For cooking
- 10 ml Cow Ghee, brushing
Instructions:
Marinade
- Whisk curd until smooth. Mix in ginger, garlic, lemon juice, spices, mustard oil if using, and salt.
- Add chicken and coat thoroughly. Marinate 4 to 12 hours chilled.
Cooking the tikka
- Skewer and cook at very high heat. In oven use 230 C for 12 to 15 minutes, flipping once.
- Finish with brief charring under grill or direct flame for smoky spots. Brush lightly with ghee if desired.
Serving guidance
- Rest 3 minutes. Serve hot as a starter or with tandoori roti and dal makhani.
Nutrition (Per Serving)
Calories: 270 kcal | Protein: 27.9 g | Carbohydrates: 3.1 g | Fat: 16.5 g | Fiber: 0.6 g