How to make Lemongrass Chicken Tikka -
Lemongrass adds on a new flavour to the popular chicken tikka.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lemon grass stalk (लेमन ग्रास की डंठल), Chicken legs (चिकन टंगड़ी)
Cuisine : Indian
Course : Snacks and Starters
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Lemongrass 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 : 16-20 minutes
Serve :
Level Of Cooking : Easy
Taste : Mild
Ingredients for Lemongrass Chicken Tikka Recipe
Lemon grass stalk roughly chopped 1
Chicken legs boneless, cut into 1 inch pieces 400 grams
Lemon juice 1 teaspoon
Salt to taste
Ginger-garlic paste 3 tablespoons
Fresh cream 1 cup
Green chillies slit 2
Gram flour (besan) roasted 2 tablespoons
Processed cheese grated 3 tablespoons
Green capsicum diced 1 medium
Butter for basting
Onion rings to serve
Coriander-mint chutney to serve
Chaat masala to serve
Method
Step 1
Take the chicken pieces in a bowl. Add the lemon juice, salt and ginger-garlic paste, mix well and set aside to marinate for thirty minutes.
Step 2
Heat the cream in a non-stick pan. Add the lemongrass and green chillies, mix and bring to a boil on low heat. Remove the pan from heat and let the lemongrass stay in the cream for fifteen to twenty minutes. Strain and set aside.
Step 3
Combine togetherthe gram flour, salt, flavored cream and cheese in a bowl and mix well.Add the marinated chicken and capsicum and mix well. Cover with a cling film and refrigerate for half an hour.
Step 4
Thread the chickenpieces and capsicum dices alternately onto skewers.
Step 5
Heat some butter in a non-stick grill pan, place the skewers in it. Cook, rotating the skewers a few times, till grill marks appear on all the sides,basting with butter.
Step 6
Arrange onion rings and coriander-mint chutney on a serving plate. Place chicken tikkaon it, sprinkle chaat masala on the top and serve immediately.
Nutrition Info
Calories : 1192 Kcal
Carbohydrates : 24.3 gm
Protein : 118.6 gm
Fat : 68.9 gm
Other : Vitamin B12- 2.2mcg
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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.
