Fennel Chicken Tikka | How To Make Fennel Chicken Tikka | Sufiyana Tikka Recipe by Prateek Dhawan

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

fennel seeds

🥗Healthier: anise seeds

💰Cheaper: caraway seeds

Both provide a similar flavor profile.

chicken

🥗Healthier: tofu

💰Cheaper: paneer

Tofu offers a plant-based option while paneer is more economical.

cumin

🥗Healthier: cumin powder

💰Cheaper: ground coriander

Ground coriander is often less expensive.

Cut the chicken in half and then into small cubes.

Cut the onion into four parts and remove the layers.

Cut the capsicum into two parts and remove the skin.

Chop fennel leaves and press the fennel stalks to release flavor.

Heat a pan and add oil, then add turmeric and switch off the heat to avoid burning.

In a bowl, add curd, fennel sticks, chopped fennel leaves, saffron water, ginger-garlic paste, garam masala, red chili powder, black pepper powder, cumin powder, roasted fennel seeds powder, cream, turmeric oil, and salt to make the marinade.

Mix the marinade well and add chickpea flour for thickness.

Add chicken to the marinade and mix well, then let it rest for at least half an hour.

Skewer the chicken, onion, and capsicum alternately onto skewers.

Heat a pan with oil on low flame and cook the skewers for at least 5 minutes on all sides.

Baste the chicken with butter to keep it moist and juicy.

Squeeze lemon over the chicken and let it cook for one more minute before plating.

Garnish with fennel and serve with mint or tamarind chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens