Lebanese Chicken Tikka Recipe | Chicken Starter | Chicken Tikka Recipe | White Chicken Tikka

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a high smoke point and is healthier.

Take boneless chicken thighs (or breasts) and add 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon cinnamon, and 1 teaspoon black pepper.

Add 4-5 crushed green chilies, 1 tablespoon chopped garlic, 1 tablespoon ginger-garlic paste, and 1 tablespoon lemon juice.

Add approximately 100 grams of hung yogurt and mix well.

Marinate for at least 30 minutes, or longer if desired.

In a pan, heat 1 teaspoon oil and 1 teaspoon butter, then add the marinated chicken pieces.

Cook on high flame for 2 minutes, then turn the pieces and cover the pan, cooking on low flame for about 10-12 minutes until cooked through.

Once the chicken is cooked, dry out excess water on high flame and optionally smoke the chicken with coal or grill it until colored.

For the dip, in another pan, heat 1 tablespoon butter and 1 tablespoon chopped garlic until soft.

Add 1/2 cup fresh cream and 2 tablespoons mayonnaise, stirring until melted.

Add a cheese cube or slice and cook on low heat until melted, then season with 1/2 teaspoon salt, 1/2 teaspoon oregano, and 1/2 teaspoon black pepper.

If the dip is too thick, add 1-2 tablespoons of milk and mix well, cooking for an additional minute.

Prepare a salad with 1/2 cup tomatoes, 1/2 cup onions, and 1 cup cucumber, seasoning with lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon paprika.

Serve the chicken tikka on a layer of salad, garnished with fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens