Hara Bhara Chicken Tikka

Hara Bhara Chicken Tikka

Ingredients

• Chicken boneless cut into 1 inch cubes 1 kg
• Garlic Clove 10-12
• Ginger paste or grated ginger 1 full tsp
• Fresh coriander leaves 2 cups (2 handfuls)
• Green chili 4-5 or even more
• Yogurt 4 tbsp
• Oil 4 tbsp
• Juice of 1 lemon
• Gram flour (besan) 2 tbsp
• Cumin seeds (zeera) 2 tsp
• Chat Masala 1 tsp
• Garam Masala powder 1 tsp
• Salt 2 tsp (or to taste)
• Red/green bell pepper 1
• Skewers

Preparation

1. Dry roast the gram flour on a low in a pan until it releases the aroma. Do not let it brown.
2. Take the boneless chicken, trim off the excess fat, wash and pat dry with a paper towel making sure there is no excess water. Cut into 1 inch cubes. Set aside.
3. In a food processor add all the ingredients of the marinade and process until well combined and all chopped up.
4. Add this marinade to the chicken pieces and mix well.
5. Refrigerate for 1-2 hours or even 1/2 hour if you are short of time.
6. Chop red bell pepper into 1 inch squares.
7. Skewer the chicken pieces and red bell pepper.
8. Grill them on a grilling pan, frying pan or even bbq grill.
9. Serve hot with naan and raita.
10. Enjoy!

Print Recipe

Hara Bhara Chicken Tikka

Author: Naush

Ingredients

• Chicken boneless cut into 1 inch cubes 1 kg
• Garlic Clove 10-12
• Ginger paste or grated ginger 1 full tsp
• Fresh coriander leaves 2 cups, 2 handfuls
• Green chili 4-5 or even more
• Yogurt 4 tbsp
• Oil 4 tbsp
• Juice of 1 lemon
• Gram flour (besan) 2 tbsp
• Cumin seeds (zeera) 2 tsp
• Chat Masala 1 tsp
• Garam Masala powder 1 tsp
• Salt 2 tsp or to taste
• Red/green bell pepper 1
• Skewers

Instructions

• Dry roast the gram flour on a low in a pan until it releases the aroma. Do not let it brown.
• Take the boneless chicken, trim off the excess fat, wash and pat dry with a paper towel making sure there is no excess water. Cut into 1 inch cubes. Set aside.
• In a food processor add all the ingredients of the marinade and process until well combined and all chopped up.
• Add this marinade to the chicken pieces and mix well.
• Refrigerate for 1-2 hours or even 1/2 hour if you are short of time.
• Chop red bell pepper into 1 inch squares.
• Skewer the chicken pieces and red bell pepper.
• Grill them on a grilling pan, frying pan or even bbq grill.
• Serve hot with naan and raita.
• Enjoy!