Sanoli's Kitchen: MURGH TIKKA

Friday, October 25, 2013


Here is an essence of Punjab, easy to cook kabab dish in which boneless chicken chunks are marinated in yogurt and other special spices. Grilled on skewers and serve as a great and toothsome starter. The word 'tikka' means bits or chunks. Traditionally, Murgh Tikka means juicy and spicy chunks of boneless chicken roasted on open fire. But in cities, it is not possible to roast chicken on open fire, so we use oven or microoven for this purpose. However this kabab tastes great. Tryout and relish these amazing kababs. 

300 gm Boneless Chicken Breast, Cut into 1" Cubes
1 tsp Ginger Paste
1 tsp Garlic Paste
1/3 tsp Freshly Pounded Black Pepper (kala mirch)
1 tsp Kashmiri Red Chili Powder
1/4 tsp Turmeric Powder
1/4 tsp Garam Masala
A Pinch of Carom Seeds (ajwaan)
1 tbsp Gram Flour
2 tbsp Hung Curd
1 tbsp Lemon juice
Salt to taste
1 tbsp Olive Oil + 1 tbsp Mustard Oil
2 Bamboo Skewers (soak in water for 3-4 hours)

Wash chicken pieces nicely and make those pat dry. Now marinate chicken with 1/2 tsp ginger paste, 1/2 tsp garlic paste, black pepper powder, little salt and lemon juice. Mix thoroughly. Leave it for 30 minutes.
Heat olive oil in a non-stick pan. Add carom seeds in it and mix gram flour in it. Fry till a nice aroma comes out and gram flour changes its colour a little bit. Switch off the heat now.
Take a large bowl, add curd, gram flour, 1/2 tsp ginger paste, 1/2 tsp garlic paste, kashmiri red chilli powder, turmeric powder, garam masala, mustard oil and salt. Whisk nicely.
Add marinated chicken (that was marinated before) to this mixture. Fold thoroughly, so that chicken will incorporated well with all spices. Set marinated chicken in refrigerator for 3-4 hours or overnight.
Preheat oven to 220 C. Put chicken pieces in the skewers. Grease roasting tray with little oil and arrange chicken skewers on it. Bake it for 10 minutes. Take out the tray and turn the skewers to other side. Brush little oil on chicken. Put the oven on grill mode. Grill chicken pieces for another 10 minutes.

Chicken tikka is ready now. Serve warm with green salad, lemon wedges and sauce of your choice.