How to make Lahori Chicken Tikka - SK Khazana -
This dish may have originated in Pakistan but it is very popular here too
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole chicken, Lemon juice (नींबु का रस)
Cuisine : Pakistani
Course : Snacks and Starters
For more recipes related to Lahori Chicken Tikka - SK Khazana checkout Tandoori Chicken, Full Tandoori Chicken - SK Khazana. You can also find more Snacks and Starters recipes like Jain Vada Pav Baked Moong Sprout Wadas Cake Pops Dilli Aloo Kachalu Chaat
Lahori Chicken Tikka - SK Khazana Recipe Card
When one mentions Pakistani cuisine the first things that come to mind are rice dishes and kebabs. Lamb finds prominence more in Pashtuni cuisine than any other Pakistani cuisines. Rice haleem, chapli kabab, tikka and mutton karahi are the most famous amongst Pakistani dishes.
Pathans favour oven-baked bread with cubes of meat which they call nan-kebab. Milk, lentils, seasonal vegetables and flour and wheat products form the basis of Pakistani cuisine. Chapatti is a flat bread made from wheat and is a staple in most parts of Pakistan.
In Pakistan too as in many other Asian nations, meat dishes are eaten as breakfast, especially on holidays. A traditional Sunday breakfast is Siri-Payay (the head and feet of lamb or cow) or Nihari, a dish which is cooked overnight to get the meat extremely tender.
How different is Pakistani cuisine from Indian cuisine, is a question many ask. The food eaten in these two neighbouring countries are mostly the same though consumption of meat is more in Pakistan than in India.
Prep Time : 2-2.30 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Lahori Chicken Tikka - SK Khazana Recipe
Whole chicken cut into 8 pieces on the bone 750 grams
Lemon juice 1 tablespoon
Salt to taste
Ginger-garlic paste 1 tablespoon
Green chilli paste 1 teaspoon
Carom seeds (ajwain) 1 teaspoon
Chicken tikka masala 2 tablespoons
Garam masala powder 1 teaspoon
Cumin powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Yogurt 1/2 cup
Egg 1
Butter for greasi
Onion rings to serve
Tomato slices to serve
Lemon wedges to serve
Green chutney to serve
Method
Step 1
Make incisions on chicken pieces and put in a bowl. Add lemon juice, salt, ginger-garlic paste, green chilli paste, carom seeds, chicken tikka masala, garam masala powder, cumin powder, turmeric powder, yogurt and egg, mix well and set aside to marinate for 1-2 hours.
Step 2
Grease an air fryer with some butter, place the marinated chicken pieces in it and air fry at 200° C for 10-15 minutes.
Step 3
Brush with some butter and serve hot with onion rings, tomato slices, lemon wedges and green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
