Kandhari Chicken Tikka | Chicken Tikka At Home I Starter Recipe | Chicken Tikka Recipe by Prateek

Описание: Kandhari Chicken Tikka | How to make Kandhari Chicken Tikka | Kandhari Chicken Tikka Recipe | Chicken Tikka | Chicken Tikka Recipe | Kandhari Murgh Tikka | Grilled Chicken | Chicken Recipe | Chicken Tikka At Home I Chicken Starter Recipe I Starter Recipe | Get Curried I Life Of A Chef | Chef Prateek Dhawan

Learn how to make Kandhari Chicken Tikka with our Chef Prateek Dhawan.

Introduction
Kandhari Chicken is a red chilli spiced dish from Afghani cuisine. Pomegranate is a common ingredient in Northern Indian cuisine. A popular way to use them would be in this Kandhari chicken tikka recipe, where the chicken is marinated in pomegranate juice, yogurt, ginger garlic paste, and Kashmiri chilli powder. Try this fruit-based chicken tikka & let us know how you like it.

Kandhari Chicken Tikka Ingredients

Preparation for 1st Stage of Marination
400 gms Chicken Breast (cubes)
60 ml Pomegranate Juice
1 tbsp Beetroot (chopped)
1 tbsp Green Chilli Paste
1 tsp Black Pepper Powder
Salt (as required)

Preparation for 2nd Stage of Marination
2 tbsp Hung Curd
1/2 tbsp Ginger-Garlic Paste
1 tbsp Processed Cheese
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1/2 tsp Cardamom Powder
1 tsp Garam Masala Powder
1 tbsp Butter

Skewering the Tikka
Skewers

Frying the Tikka
2 tbsp Oil
Butter (for basting)
Lemon Juice (as required)
Pomegranate Juice (for garnish)
Chaat Masala Powder (for garnish)
Coriander Leaves (for garnish)

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Tikkas and kebabs probably came to India from Central Asia, Persia, Afghanistan and other places on the Silk Route. This country made them its own, imbuing them with spices, scents and seasonings from its own, very rich regional cuisine. Tikkas are boneless chunks of meat, (normally chicken, lamb or goat) marinated and grilled in a tandoor, whereas kebabs are made from ground, finely chopped or minced meat flavoured with a blend of spices and seasonings. These are shaped into flat patties, oval cylinders or tubes (around a seekh or skewer). Tikkas reign across the robust, tandoori palates of Punjab and Delhi, and delicate kebabs dominate the subtler, more nuanced cooking of Awadhi and Lucknowi kitchens while the royal Nizami menus of Hyderabad in the south have their own array of unique kebabs. Tandoors or vertically deep clay ovens are used to cook tikkas and their typical smoky flavours comes from the white-hot coals of the tandoor. They are so popular that there are entire tomes devoted to the skill of tikka and kebab making. .


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