CHICKEN RESHMI KABAB RESTAURANT STYLE | CHICKEN MALAI TIKKA KABAB | CHICKEN RESHMI KABAB

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and healthier, while sour cream is often less expensive.

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk reduces calories, while evaporated milk is budget-friendly.

food coloring

Natural spices can be used for color instead.

To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water.

Wash and pat dry the boneless chicken fillets. Cut into 2” tikka shapes.

For the 1st marinade, add ginger garlic paste, salt, and lemon juice, mix well and set aside for 30 mins.

To prepare the 2nd marinade, add hung curd, processed cheese, fresh cream, green chillies, white pepper powder, green cardamom powder, garam masala powder, nutmeg, salt, and coriander leaves. Whisk everything together and then add the marinated chicken pieces. Mix everything well so that the chicken tikka pieces are well coated with the marinade.

Set aside to marinate for 3-4 hours in the refrigerator.

Skewer the marinated chicken tikkas on a metal skewer 4 at a time.

Lay the skewers on a foil lined baking tray.

Preheat the oven/OTG to 250 degrees C.

Slide in the tray in the top slot of the oven.

Roast for 10 mins at 250 degrees C. After 10 mins turn the chicken tikkas.

Roast for another 10 mins at 250 degrees C on the other side.

Remove and baste with melted butter.

Reduce the oven temperature to 200 degrees C.

Roast for 6-7 mins at 200 degrees C. Flip the chicken and continue basting with melted butter.

Finally roast for another 5 mins at 200 degrees. Remove the tray once the edges of the chicken are lightly charred.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens