Methi chicken tikka

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Braise Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • 1 kg - chicken breasts, boneless and skinless
  • 2 tbsp - kasuri methi
  • 3 tbsp - lemon juice
  • 1 tbsp - dried lime powder
  • 1.5 cup - yoghurt
  • 7 tbsp - thick cream
  • 2 tbsp - ginger paste
  • 2 tbsp - garlic paste
  • 3-4 green chillies
  • 1/4 tbsp - black cumin (shajeera)
  • 3 tsp - red chilli powder
  • 1.5 tsp - black pepper, coarsely crushed
  • 2 tsp - garam masala
  • 6-7 strands of saffron soaked in 1 tbsp. of warm water
  • Salt to taste
  • Butter for basting
  • Lemon wedges to serve

How to Make Methi chicken tikka

  • Cut chicken into bite-size pieces and prick all over with a fork.
  • Combine lemon juice, red chilli powder and dried lime powder. Add chicken pieces, rub marinade on the chicken thoroughly. Marinate for 2 hours at room temperature.
  • Smoothen the yogurt by whisking it in a bowl. Add all the remaining ingredients. Mix well. Marinate the chicken in this mixture. Cover the bowl with a plastic film and refrigerate for 3-4 hours.
  • Skewer the chicken along with green chillies leave a gap of 3 cms between the chicken pieces.
  • Bake in a hot tandoor or on a barbeque. When almost done, baste the chicken with a little butter.
  • Barbeque for a further 5 mins.
  • Serve with lemon wedges.

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