Empty My Fridge
Chatkhara Malai Tawa Chicken
Ingredients
- Adrak lehsan paste 1 & ½ tbs
- Hari mirch paste1 tbsp
- Kali mirch crushed1 tsp
- Sabut dhania Roasted & crushed 1 & ½ tbs
- Kashmiri lal mirch powder½ tbsp
- Zeera Roasted & crushed2 tsp
- Safed mirch powder1 tsp
- Chicken stock · powder2 tsp
- Garam masala · powder1 tsp
- Saltto taste
- Fenugreek1 tsp
- Hara dhania & podina chopped handful
- Cream¾ cups
- Yoghurt
- Chicken5–6 pieces
- Lemon
- Tikka masala 1 & ½ tbs
- Hara dhania chopped2 tbsp
- Podina chopped1 tbsp
- Hari Mirch slicedto taste
Instructions
- In a bowl, combine the ginger garlic paste, green chilli paste, crushed black pepper, crushed roasted coriander seeds, Kashmiri chilli powder, crushed roasted cumin seeds, white pepper powder, chicken powder, garam masala, pink salt, dried fenugreek leaves, chopped coriander and mint, cream and yogurt. This is the marinade; set it aside.
- Cut gashes into the chicken tikka pieces and place them in a flat dish.
- Add the lemon juice and tikka masala to the chicken and rub well.
- Spread one third of the marinade over the chicken, cover, and marinate for 2–4 hours.
- Heat the cooking oil on a griddle.
- Add the marinated chicken and cook on high heat for 2–3 minutes, then flip the pieces.
- Add half of the reserved marinade, cover, and cook on low heat for 10 minutes.
- Slice the green chillies.
- Uncover, add the fresh coriander, mint and green chillies, and cook on high heat for 2–3 minutes.
- Flip the chicken again, add the remaining marinade, and cook for 2–3 minutes, then serve.
Summarized from Food Fusion's video. Watch it for the details.
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