Keto Chicken Tikka|Keto chicken hariyali tikka|Keto indian chicken recipes|Keto curries

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat with a similar flavor.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley offers a similar herbaceous note.

fresh mint

🥗Healthier: dried mint

💰Cheaper: none

Dried mint can be used but will lack freshness.

Roughly chop a 1/2 inch piece of ginger and add it to a grinder jar.

Add 3 large cloves of garlic and 2 green chilies (or to taste) to the grinder jar.

Add 1 tbsp of dried fenugreek leaves, 1/2 cup of fresh mint leaves, and 1 cup of fresh coriander leaves (including stems for more flavor).

Add juice from half a lime and 2-3 tbsp of water to the grinder jar.

Grind the mixture to a smooth paste.

In a bowl, add 2 tbsp of hung yogurt or Greek yogurt, 1/2 tsp of salt (or to taste), 1/2 tsp of garam masala powder, 1/4 tsp of cumin powder, and 1/4 tsp of black pepper powder.

Mix all the ingredients in the bowl until smooth.

Add 400 g of chicken thighs cut into bite-sized pieces to the marinade and mix well.

Add 1 tbsp of any neutral cooking oil to the chicken and mix again.

Marinate the chicken for at least 1 hour.

Soak wooden skewers in water for at least 2 hours to prevent burning.

Preheat the oven to 350°F.

Assemble the chicken tikka on the soaked wooden skewers, covering any blank spots with leftover marinade for more flavor.

Cook the chicken in the oven at 350°F for 15 minutes.

Baste the chicken with some more oil, butter, or ghee.

Increase the oven temperature to 450°F and bake for another 5 minutes.

Keep the chicken covered for 5 minutes after baking to retain moisture.

Generously sprinkle some chaat masala on the chicken and drizzle with lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens