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Chicken 65 Tikka

If you can’t decide between succulent chicken tikka and fiery chicken 65 – try this recipe. It brings together the best of both. Chunks of chicken marinated in a South Indian style masala, skewered and grilled like a tikka This is a Sanjeev Kapoor exclusive recipe.

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Chicken 65 Tikka

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Main Ingredients Boneless chicken breasts, Oil
Cuisine South Indian
Course Snacks and Starters
Prep Time 51-60 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Chicken 65 Tikka

  • 400 grams Boneless chicken breasts , cut into 1 inch pieces
  • 2 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 2 Dried red chillies
  • 6-8 + for garnish Curry leaves
  • 1 tablespoon Garlic ,chopped
  • 1 inch Ginger , finely chopped
  • 1 cup Yogurt
  • to taste Salt
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Roasted cumin powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Red chilli powder
  • 1 tablespoon Red chilli paste
  • 1 tablespoon Cornflour/ corn starch
  • 1/4 teaspoon Black pepper powder
  • 1 Egg
  • to serve Lemon wedges

Method

  1. Heat 1 tablespoon oil in a non-stick pan, add mustard seeds and let them splutter. Break dried red chillies and add with 6-8 curry leaves, mix and saute for 1 minute.
  2. Add garlic and ginger, mix and sauté for 1 minute. Switch off heat, cool and grind into a coarse powder.
  3. Take yogurt in a bowl, add the ground powder, salt, turmeric powder, cumin powder, coriander powder, red chilli powder and red chilli paste and mix well.
  4. Add cornflour and black pepper powder and mix well. Break the egg into the bowl and mix. Add chicken pieces, mix well and set aside to marinate for 30-40 minutes.
  5. Insert marinated chicken pieces onto skewers and apply the remaining marinade over them.
  6. Heat remaining oil in a non-stick grill pan, place the skewers in it and grill, rotating the skewers for even cooking all around, till golden brown and fully cooked.
  7. Place the skewers on a serving platter, garnish with curry leaves and serve hot with lemon wedges.
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