How to make Rajasthani Tikka -
Masaledar murgh tikka.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Yogurt (दही)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Rajasthani Tikka checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Bhutte Ke Cutlet Suran Tuk Upma-SK Khazana Spice Cookie of the Salt
Rajasthani Tikka Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Rajasthani Tikka Recipe
Boneless Chicken cut into 1 inch cubes 400 grams
Yogurt 1 teaspoon
Lemon juice 1 tablespoon
Salt to taste
Oil 3 tablespoons
Melted butter 2 tablespoons
Chaat masala 1/2 teaspoon
Onions cut into rings 2 medium
Lemon cut into wedges 1 medium
Yogurt 1/2 cup
Red chilli powder 1 teaspoon
Clove powder 1/4 teaspoon
Salt to taste
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Lemon juice 2 tablespoons
Garam masala powder 1 teaspoon
Method
Step 1
Place chicken cubes in a deep bowl. Add chilli powder, lemon juice and salt and mix well till the chicken cubes are evenly coated. Cover with a cling film and allow to marinate for half an hour, preferably in the refrigerator.
Step 2
To make the marinade, place the yogurt in a muslin cloth. Gather in the edges and tie it up into a bundle and hang till all the water drains out.
Step 3
Transfer the drained yogurt into a bowl. Add red chilli powder, clove powder, salt, ginger paste, garlic paste, lemon juice and garam masala powder. Whisk well to a smooth mixture.
Step 4
Apply this yogurt mixture over the chicken cubes till they are well coated. Cover with cling film and refrigerate to marinate for three to four hours. Thread the chicken cubes onto skewers.
Step 5
Heat oil in a non-stick grill pan. Place the skewers on the pan and cook, rotating the skewers for even cooking, for ten to twelve minutes. Baste with melted butter and cook for two minutes more.
Step 6
Sprinkle chaat masala and serve with onion rings and lemon wedges.
Nutrition Info
Calories : 1285 Kcal
Carbohydrates : 135.8 gm
Protein : 11.7 gm
Fat : 77.2 gm
Other : 0
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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.
