Punjab

Chicken tikka

Name: Chicken tikka
Total time: 45 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 600 g boneless thigh or breast cubed chicken, boneless; 1/2 cup hung curd (greek yogurt); 1 1/2 tbsp ginger garlic paste; 2 tsp kashmiri chilli powder; 1 tsp garam masala; 1 tsp cumin powder (ground cumin); 1 tsp kasuri methi (dried fenugreek leaves); 1 1/2 tbsp mustard oil; 1 1/2 tbsp lemon juice; 1 in petals onion; 1 in squares capsicum (green capsicum, green bell pepper); 1 tbsp melted, for basting butter; 1 tsp chaat masala; Salt, to taste

Boneless chicken, a red marinade and the hottest heat you own. Party starter, sorted.

45 minTime

38 gProtein each

mediumSpice

The tandoor's favourite bite2 chapters · 1 min read

Make it your way

Grandma's wayMustard oil, red marinade, char. Exactly as the dhaba does it.

The original

318kcalsame

38 gproteinsame

2 gfibresame

45minutessame

Classic chicken tikka.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless600 g boneless thigh or breast, cubed

Hung curd (greek yogurt)½ cup

Ginger garlic paste1½ tbsp

Kashmiri chilli powder2 tsp

Garam masala1 tsp

Cumin powder (ground cumin)1 tsp

Kasuri methi (dried fenugreek leaves)1 tsp

Mustard oil1½ tbsp

Lemon juice1½ tbsp

Onion1, in petals

Capsicum (green capsicum, green bell pepper)1, in squares

Butter1 tbsp, melted, for basting

Chaat masala1 tsp

Saltto taste

Method

5 steps

1Rub the chicken with lemon juice, salt and ginger garlic paste. Rest 15 minutes.
2Heat the mustard oil until it smokes, cool it, then whisk with hung curd, chilli powder, garam masala, cumin and kasuri methi. Coat the chicken, onion and capsicum and rest 1 hour.
3Thread onto skewers alternating with onion and capsicum. Grill in a 240°C oven, air fryer or on a hot tawa, turning once.
4Baste with melted butter and cook 3 more minutes until the chicken has no pink inside.
5Sprinkle chaat masala and serve with mint chutney and onion rings.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Chicken tikka

Boneless chicken, a red marinade and the hottest heat you own. Party starter, sorted.

45 minTime

38 gProtein each

mediumSpice

The tandoor's favourite bite2 chapters · 1 min read

Make it your way

Grandma's wayMustard oil, red marinade, char. Exactly as the dhaba does it.

The original

318kcalsame

38 gproteinsame

2 gfibresame

45minutessame

Classic chicken tikka.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless600 g boneless thigh or breast, cubed

Hung curd (greek yogurt)½ cup

Ginger garlic paste1½ tbsp

Kashmiri chilli powder2 tsp

Garam masala1 tsp

Cumin powder (ground cumin)1 tsp

Kasuri methi (dried fenugreek leaves)1 tsp

Mustard oil1½ tbsp

Lemon juice1½ tbsp

Onion1, in petals

Capsicum (green capsicum, green bell pepper)1, in squares

Butter1 tbsp, melted, for basting

Chaat masala1 tsp

Saltto taste

Method

5 steps

1Rub the chicken with lemon juice, salt and ginger garlic paste. Rest 15 minutes.
2Heat the mustard oil until it smokes, cool it, then whisk with hung curd, chilli powder, garam masala, cumin and kasuri methi. Coat the chicken, onion and capsicum and rest 1 hour.
3Thread onto skewers alternating with onion and capsicum. Grill in a 240°C oven, air fryer or on a hot tawa, turning once.
4Baste with melted butter and cook 3 more minutes until the chicken has no pink inside.
5Sprinkle chaat masala and serve with mint chutney and onion rings.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chicken tikka

Make it your way

Ingredients

Method

Chicken tikka

Make it your way

Ingredients

Method

Make it a meal