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Photo of Chicken Tikka by Geeta Biswas at BetterButter
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Chicken Tikka

Jun-10-2017
Geeta Biswas
80 minutes
Prep Time
10 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Thai
  • Grilling
  • Snacks
  • Egg Free

Ingredients Serving: 5

  1. Boneless, skinless thighs cut into 1 and 1/2 inches chunks
  2. Beetroot peeled, cooked and roughly chopped 1 large
  3. Whole milk yoghurt 1 cup
  4. Dried fenugreek leaves 3 tsp
  5. All ground masala 2 tsp
  6. Cumin powder 1 tsp
  7. Refine oil 2 tbsp
  8. Melted butter 2 tbsp
  9. Lemon juice 2 tsp
  10. Finely chopped garlic 2 tsp
  11. Finely chopped ginger 2 tsp
  12. Rice paper 8-10
  13. Julienne cabbage
  14. Julienne carrot
  15. Cucumber sliced
  16. Lemon wedge
  17. Salt to taste

Instructions

  1. First, make the marinade, combine the lemon juice 1 Tsp each of the garlic, ginger and salt in a large bowl. Rub the mixture into the chicken thighs and marinate for at least 20 minutes at room temperature or longer the refrigerator covered.
  2. Put the beets and yoghurt in a food processor and puree until smooth. Add the remaining salt, ginger, garlic, dried fenugreek leaves, all ground masala, cumin powder, refine oil and pulse to combine.
  3. Coat the chicken with pureed beet mixture and marinate, refrigerated and covered for at least one hour up to eight hours.
  4. Now get ready the toaster direct heat medium high. The toaster should be 4 inches high from the heat source.
  5. Drizzle melted butter or spray olive oil. Carefully cook all sides about 8 minutes.
  6. Now take a serving plate spread water on the rice paper
  7. Now keep lettuce Julian cabbage, Julian carrot, chopped large green chilli, cucumber sliced and chicken tikka
  8. Garnish with lemon juice and Thai sauce.

Reviews (1)  

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Neema Bhardwaj
Jun-13-2017
Neema Bhardwaj   Jun-13-2017

Super healthy....

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