Kandhari Chicken Tikka | How to make Kandhari Chicken Tikka

By Bobby Kochar  |  22nd Apr 2017  |  
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  • Photo of Kandhari Chicken Tikka by Bobby Kochar at BetterButter
Kandhari Chicken Tikkaby Bobby Kochar
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About Kandhari Chicken Tikka Recipe

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 one dish which makes its accompaniments tastier. With the right mix of flavours, Kandhari Chicken Tikka has always been everyone's favourite. This recipe by Bobby Kochar is the perfect one to try at home for your family. The Kandhari Chicken Tikka recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Kandhari Chicken Tikka is 360 minutes and the time taken for cooking is 10 minutes. This is recipe of Kandhari Chicken Tikka is perfect to serve 4 people. Kandhari Chicken Tikka is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Kandhari Chicken Tikka. So do try it next time and share your experience of cooking Kandhari Chicken Tikka by commenting on this page below!

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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