This is a tasty starter dish with a minty flavor. While this dish has a flavor of barbeque chicken it can be made with inexpensive and easily available kitchen appliances. These tikkas are made in a pan using the Stove Top method. This method produces results that closely match the Tandoor or oven method.
Equipment and Utensils
Non-stick frying pan
Flat wooden spoon
Mixer or Blender
100 grams (½ cup) Boneless Chicken Breast cut into 1 inch cubes
100 grams (2 medium) Potatoes washed and cut into 1 inch cubes
50 grams (½ cup) Hung Curd
½ teaspoon Salt
1 tablespoon Vegetable Oil
10 grams (½ cup) Mint Leaves
2 springs Fresh Coriander leaves
1 teaspoon Black Pepper Corn
1 teaspoon Cumin Seeds
1 teaspoon Ginger Garlic Paste
2 Green Chilies
Juice of 1 Lime
Put all ingredients mentioned under the label ‘To Grind’ in a mixer jar.
Grind everything until it forms a coarse paste. Do not add water.
Keep frying pan on medium heat.
Pour the paste into the pan.
Roast it until all the moisture evaporates.
Now in a small bowl mix chicken and potato pieces, hung curd and the above paste.
Add salt and mix well. All pieces should get coated properly.
Now keep it for minimum 2 hours in the fridge.
Put oil in a frying pan and keep it on medium high heat.
Place all the pieces separately in the pan.
Roast them from one side for 2 minutes and then flip them.
Continue till they get brown burnt spots on both sides.
The tikkas are ready to serve.
Preparation Time: 10 minutes
Marinate Time: 2 hours
Cooking Time: 14 minutes
Number of Servings: 2
Total Calories: 399 Kcal
Fat: 21.69 gm
Protein: 28.34 gm
Carbohydrates: 31.49 gm