Empty My Fridge
Saucy Chicken Tikka Kabab Ramzan Special
Ingredients
- Chicken
- Yoghurt1 ¼ cups
- Tomato paste
- Adrak lehsan paste1 tbsp
- Hari mirch paste2 ½ tsp
- Tikka masala2 tbsp
- Coriander seed · powder1 tsp
- Saltto taste
- Garam masala · powder½ tsp
- Turmeric · powder½ tsp
- Kashmiri lal mirch powder1 ¼ tsp
- Kali mirch powder½ tsp
- Zarday ka rang¼ tsp
- Lemon2 ½ tbsp
- Vegetable oil2 tbsp
- Cream2 tbsp
- Lehsan powder½ tsp
- Kali mirch crushed¼ tsp
- Onion powder½ tsp
- Lal mirch crushed½ tsp
- Hara dhania chopped
Instructions
- Make deep cuts into the chicken pieces with a knife and set them aside.
- In a bowl, combine the yogurt, tomato paste, ginger garlic paste, green chilli paste, tikka masala, coriander powder, pink salt, garam masala, turmeric, Kashmiri red chilli powder, black pepper powder, orange food colour and lemon juice, and mix well.
- Add the chicken and coat it evenly with the marinade. Cover and marinate for 4 hours or overnight in the fridge.
- Heat a cast iron grill pan and add the cooking oil. Grill the marinated chicken (reserve the leftover marinade) on low heat for 8-10 minutes per side, flipping and brushing with marinade as you go, until cooked through.
- For the creamy sauce, whisk together the thick yogurt, cream, green chilli paste, garlic powder, crushed black pepper, Kashmiri red chilli powder, pink salt, onion powder, crushed red chilli, lemon juice and water (added gradually) until smooth.
- Drizzle the creamy sauce over the chicken tikka, sprinkle with fresh coriander and serve.
Summarized from Food Fusion's video. Watch it for the details.
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