Kandhari Chicken Tikka | How to make Kandhari Chicken Tikka

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ByBobby Kochar
Created on 22nd Apr 2017
  • Kandhari Chicken Tikka, How to make Kandhari Chicken Tikka
Kandhari Chicken Tikkaby Bobby Kochar
  • Kandhari Chicken Tikka | How to make Kandhari Chicken Tikka (14 likes)

  • 0 reviews
    Rate It!
  • By Bobby Kochar
    Created on 22nd Apr 2017

About Kandhari Chicken Tikka

My family can ingurgitate these delicious tikkas within minutes and without any doubt I can say it can mollify their palate.

Kandhari Chicken Tikka is an aromatic, flavorful and delicious dish which is very much popular in Punjabi. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Kandhari Chicken Tikka is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Kandhari Chicken Tikka at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 360 minute for the preparation and 10 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Kandhari Chicken Tikka by Bobby Kochar in step by step with pictures so you can easily learn how to cook the perfect Kandhari Chicken Tikka at your home without any difficulties. Kandhari Chicken Tikka is one of the representative dishes of Punjabi which you can serve in any special occasions.

  • Prep Time6Hours
  • Cook Time10mins
  • Serves4People
Kandhari Chicken Tikka

Ingredients to make Kandhari Chicken Tikka

  • 500 gms chicken breast (boneless, cut into tikkas)
  • 1st marinade:
  • 1/2 tsp salt
  • 1/4 tsp red chilli powder
  • 1/4 tsp degi mirch
  • 1/2 cup pomegranate juice
  • 2nd marinade:
  • 1/2 cup hung curd
  • 1 lemon's juice
  • 2 tbsp oil
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 tbsp anardana powder
  • Oil for basting

How to make Kandhari Chicken Tikka

  1. Marinate chicken in salt, red chilli powder, degi mirch and pomegranate juice.
  2. Keep it marinated for an hour.
  3. Make a marinade of hung curd, lemon juice, oil , ginger garlic paste and dry pomegranate seeds.
  4. Add chicken to this marinade and keep it aside for at least 4 hours.
  5. Put it into skewers and grill over charcoal barbecue or grilling pan, often basting it with oil.
  6. Garnish with chopped coriander and serve with mint yogurt dip.

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