How to make Kasuri Methi Chicken Tikka -
Boneless chicken pieces marinated in a kasuri methi flavoured mixture and grilled.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fenugreek leaves (methi) (मेथी), Boneless chicken (हड्डी रहित चिकन)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Kasuri Methi Chicken Tikka checkout Methi Corn Pakora-SK Khazana, Baked Methi Bites-SK Khazana, Methi Muthiya, Methi Paneer Tikki . You can also find more Snacks and Starters recipes like Sweet Corn And Paneer Bake Corn Waffles with Salsa Bengali Banana Chop Suji Aloo Cutlet
Kasuri Methi Chicken Tikka Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1-1.30 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Kasuri Methi Chicken Tikka Recipe
Fenugreek leaves (methi) dried 1 teaspoon
Boneless chicken cut into half inch pieces 400 grams
Ginger-garlic paste 1 tablespoon
Kashmiri red chillies paste 1 tablespoon
Red chilli powder 1 teaspoon
Lemon juice 2 teaspoons
Black salt (kala namak) to taste
Salt to taste
Red chilli flakes 1 teaspoon
Garam masala powder ½ teaspoon
Yogurt ½ cup
Oil 1 tablespoon + for cooking
Carom seeds (ajwain) ½ teaspoon
Gram flour (besan) 1 tablespoon
Turmeric powder ¼ teaspoon
Butter for basting
Chaat masala to sprinkle
Lemons cut into wedges 2
Method
Step 1
Combine ginger-garlic paste, Kashmiri red chilli paste, red chilli powder, lemon juice, black salt, salt, red chilli flakes and garam masala powder in a bowl and mix well. Add dried fenugreek leaves, yogurt and mix well. Set aside.
Step 2
Heat 1 tablespoon oil in a non-stick pan. Add carom seeds, gram flour and mix well. Roast till the flour turns brown.
Step 3
Remove from heat, add the gram flour mixture to the marinade and mix well. Add turmeric powder and chicken pieces and mix well. Set aside to marinate for an hour.
Step 4
Heat some oil in a non-stick grill pan and place chicken pieces on it. Flip the pieces once they are grilled on one side. Reduce the heat and cook till the chicken is done. Baste butter on the top of chicken pieces.
Step 5
Transfer the chicken tikka on a serving platter. Sprinkle chaat masala and serve hot with lemon wedges.
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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.
