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Tuesday, November 19, 2013

Afghani Chicken Tikka


You will need:

1 kilogram whole chicken cut into 8 pieces

*Tikka masala paste: (Blend together to smooth paste)

10 mint leaves
1 cup chopped coriander leaves
3 green chilies chopped
3 to 4 cloves garlic
2 inch piece ginger chopped
1 tbsp. roasted chana daal

Marinade:

1 cup thick yogurt
1/2 cup cream (optional)
1 tbsp. lemon juice
Salt to taste
1 tbsp. black pepper powder
1 tsp Garam Masala powder
1/2 tsp fenugreek powder
2 tbsp. mustard oil
*Tikka masala paste

Method:

  • In a large glass bowl mix all the above mentioned ingredients and marinate the chicken in it over night or atleast minimum 4 hours.
  • Burn a piece of coal .
  • Place a small aluminium foil in the marinated chicken bowl. Keep the burning piece of coal on the aluminium sheet and place a small piece of butter over it. When it starts smoking immediately place a tight lid over the chicken and fumigate for 30 min.
  • Grill the chicken in a preheated oven 250 deg C, by placing the rack close to the top flame. Grill for about 30 minutes. Do not over cook the chicken as it might become dry.
  • Serve hot by sprinkling some chaat masala on top. 








17 comments:

  1. I would rate this dry Afghani chiken as one among the best recipe of shanaz.its my all time party cum weekend special dish. It goes well with all dishes. Thanks shan for this wonderful dish....from asifa...

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  2. I would rate this dry Afghani chiken as one among the best recipe of shanaz.its my all time party cum weekend special dish. It goes well with all dishes. Thanks shan for this wonderful dish....from asifa...

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  3. Such an easy marinade! Even with just an hour of marination it came out so tender and yummy! I skipped the coal step. It still tasted great!

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  4. Such an easy marinade! Even with just an hour of marination it came out so tender and yummy! I skipped the coal step. It still tasted great!

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  5. Assalamualaikum. ?.im trying this recipe for first time tonight.....i have a doubt..here fenugreek powder is kasuri methi powder or fenugreek seed powder....shanaz pls assist...or anyone who has tried pls reply.

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    Replies
    1. Yes it is Kassori methi powder...Thanks for mentioning.I will specify it in the recipe.

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    2. Yes it is Kassori methi powder...Thanks for mentioning.I will specify it in the recipe.

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    3. Jazakallah khair came out good

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  6. Tried this today for a party , it came out good

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  7. made this dish for dawat and was liked by everyone

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  8. CaN this dish be made in a frying pan and not oven ?

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    Replies
    1. Yes go ahead and keep in a thick bottom sauce pan and cook on slow flame till chicken is cooked and till all water has dried up. This way it tastes even better

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    2. Yes go ahead and keep in a thick bottom sauce pan and cook on slow flame till chicken is cooked and till all water has dried up. This way it tastes even better

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  9. Hey Shanaz
    You got a lovely collection of recipes here! any particular reason for using mustard oil instead of vegetable oil? mustard oil has really strong and pungent flavor
    Would it make any difference to the flavor if use normal veg oil..

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    Replies
    1. Mustard oil is an essential ingredient in any tikka recipe. This oil adds extra flavor to the grilled dish. As the oil gets cooked, the pungent flvor turns into a nice nutty flavor enhancing the tikka to its authentic taste. And if u still like to use any other oil you can do so. I recommend ghee in its place.

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    2. Thanks , will definitely give it a try this weekend and let you know how it turns out :)

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  10. Can u pls show us mustard oil pic

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