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Chicken Tikka


  • 500 grams boneless chicken legs and thighs
  • 15 grams melted butter
  •  50 grams yoghurt (full fat and hung)
  •  Salt
  • 1/2 Tsp Red
  • Chili Powder
  • 1/2 Tsp Garam Masala
  • 1/2 Tsp Coriander Powder
  • 1 Tsp Fenugreek Leaves
  • A squeeze of lime
  • Ghee/Butter for Basting/Frying


  • Cut the chicken into big kebab size pieces
  • Mix all the ingredients in a blow and make the marinade
  • Marinate the chicken for 2 hours or longer
  • Fry the kebabs in ghee in a frying pan or skewer them and put them in the oven at the highest temperature for 15 minutes. Halfway through baste with butter or ghee
  • Finally char the kebabs on the stove for that ‘tandoor’ flavour
  • Serve with a slice of lime.
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