Tender, juicy pieces of boneless chicken marinated in a blend of yogurt and aromatic spices, then grilled to perfection. This classic North Indian appetizer is smoky, flavorful, and incredibly delicious.
Prep20 min
Cook20 min
Soak120 min
Servings4
Serving size: 1 serving
372cal
37gprotein
9gcarbs
Ingredients
600 g Boneless Skinless Chicken Thighs (Cut into 1.5-inch cubes)
1.5 tbsp Ginger Garlic Paste
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (For the first marinade)
1 cup Hung Curd (Thick, strained yogurt)
2 tbsp Besan (Lightly roasted)
2 tbsp Mustard Oil
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
A quintessential Punjabi dish, this Dal Makhani is incredibly rich and creamy. Whole black lentils and kidney beans are slow-cooked in a buttery, tomato-based gravy, resulting in a dish that's pure comfort in a bowl. Perfect with naan or rice.
Soft, fluffy, and chewy naan bread, straight from the tawa to your plate. Topped with fragrant garlic and melted butter, it's the perfect partner for any rich North Indian curry. A restaurant favorite you can easily make at home.
Aromatic Chicken Tikka with creamy, gut-friendly Dal Makhani & Garlic Naan - perfect comfort food!
This punjabi dish is perfect for dinner. With 1180.3700000000001 calories and 62.33g of protein per serving, it's a nutritious choice for your meal plan.
Cut the chicken thighs into uniform 1.5-inch cubes and pat them completely dry with paper towels.
In a mixing bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, and 1 teaspoon of salt.
Mix thoroughly to coat all the pieces. Let it marinate for 15-20 minutes at room temperature. This step helps tenderize the chicken.
2
Second Marinade (5 minutes)
In a separate large bowl, whisk the hung curd until it's smooth and creamy.
Add the roasted besan, mustard oil, Kashmiri red chili powder, turmeric, garam masala, cumin powder, coriander powder, and the remaining 0.5 teaspoon of salt.
Crush the kasuri methi between your palms to release its aroma and add it to the bowl.
Whisk everything together to form a thick, lump-free marinade paste.
3
Combine and Marinate (Minimum 2 hours)
Add the chicken from the first marinade to the second yogurt-based marinade. Do not discard any juices from the first marinade.
Use your hands to ensure each piece of chicken is thoroughly coated.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight (8-10 hours) for the best flavor penetration.
4
Skewer and Cook (18-20 minutes)
Preheat your oven to 450°F (230°C) or prepare your grill for medium-high heat.
Thread the marinated chicken pieces onto metal or pre-soaked wooden skewers, leaving a small gap between each piece for even cooking. Do not crowd the skewers.
For oven cooking: Place skewers on a wire rack set over a foil-lined baking sheet. Bake for 10 minutes.
For grilling: Place skewers on the hot grill and cook for 10 minutes, turning occasionally.
After 10 minutes, flip the skewers, baste them generously with melted butter, and continue to cook for another 8-10 minutes, or until the chicken is cooked through and has a slight char on the edges. The internal temperature should reach 165°F (74°C).
5
Rest and Serve (5 minutes)
Remove the skewers from the heat and let the chicken tikka rest for 5 minutes. This crucial step allows the juices to redistribute, keeping it tender.
Sprinkle with chaat masala, squeeze fresh lemon juice over the top, and serve hot with onion rings and mint chutney.
Servings
4
Serving size: 1 cup
418cal
18gprotein
50gcarbs
18gfat
Ingredients
1 cup Whole Black Gram (also known as Sabut Urad Dal)
0.25 cup Red Kidney Beans (also known as Rajma)
4 cup Water (for pressure cooking)
1.5 tsp Salt (divided, or to taste)
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 tbsp Butter (unsalted, divided)
1 large Onion (finely chopped)
1 tbsp Ginger Garlic Paste
1 cup Tomato Puree (from 3-4 medium tomatoes)
1 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
1 tsp Coriander Powder
0.75 tsp Garam Masala
0.25 cup Heavy Cream (plus more for garnish)
1 tbsp Kasuri Methi (dried fenugreek leaves)
Instructions
1
Soak and Cook Lentils
Rinse the whole black gram and kidney beans thoroughly under running water. Soak them together in plenty of water for at least 8 hours, or preferably overnight.
Drain the soaking water. Add the lentils and beans to a pressure cooker along with 4 cups of fresh water, 1 tsp of salt, the bay leaf, and the cinnamon stick.
Secure the lid and pressure cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 15-20 minutes. The beans should be completely soft and mashable.
Allow the pressure to release naturally. Open the cooker, remove the bay leaf and cinnamon stick. Using the back of a ladle, lightly mash about a quarter of the lentils against the side of the pot to help create a creamy base.
2
Prepare the Masala Base
In a heavy-bottomed pan (kadai), melt 2 tbsp of butter over medium heat.
Add the finely chopped onion and sauté for 7-8 minutes until it turns soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Stir in the tomato puree, Kashmiri red chili powder, coriander powder, and the remaining 0.5 tsp of salt. Cook this masala, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating at the edges.
In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center.
In a separate small bowl, combine the lukewarm water, sugar, and instant yeast. Let it sit for 5-7 minutes until the mixture becomes frothy. This indicates the yeast is active.
Pour the frothy yeast mixture, curd, and vegetable oil into the well of the flour.
Gently mix with your fingers or a spatula to bring everything together, then transfer to a lightly floured surface.
Knead the dough for 10-12 minutes until it is soft, smooth, and elastic. It should be slightly tacky but not sticky.
2
Proof the Dough
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat lightly with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
Pour the cooked lentil mixture (along with its cooking liquid) into the prepared masala. Mix everything thoroughly.
Add 1 cup of hot water, or more if needed, to achieve a thick but pourable consistency. Bring the dal to a gentle boil.
Reduce the heat to the lowest setting. Partially cover the pan and let the dal simmer for a minimum of 45 minutes, stirring every 10-15 minutes to prevent it from sticking to the bottom.
This slow simmering process is crucial for developing the deep, creamy flavors of Dal Makhani. The dal will continue to thicken as it cooks.
4
Finish and Garnish
Once the dal has reached your desired creamy consistency, stir in the garam masala and the remaining 2 tbsp of butter.
Crush the kasuri methi between your palms to release its aroma and add it to the dal. Stir in the heavy cream.
Let it simmer for a final 5 minutes on low heat for all the flavors to meld together beautifully.
Taste and adjust the salt if necessary. Turn off the heat.
5
Serve
Transfer the Dal Makhani to a serving bowl.
Garnish with a swirl of fresh cream and serve hot with garlic naan, roti, or jeera rice.
While the dough is rising, prepare the garlic butter.
In a small bowl, combine the melted butter, minced garlic, and finely chopped coriander leaves. Mix well and set aside.
4
Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 4 equal portions and roll each portion into a smooth ball.
Working with one ball at a time on a lightly floured surface, roll it into a teardrop or oval shape, about 8 inches long and 1/4 inch thick.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over high heat until it's very hot.
Carefully place the shaped naan onto the hot tawa. Cook for about 60-90 seconds, until you see large bubbles forming on the surface.
Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear.
For a tandoor-like char (optional, for gas stoves only): Using a pair of tongs, carefully lift the naan and hold it directly over a low-medium flame for 15-20 seconds, turning continuously until it puffs up and develops light char marks. Be very careful during this step.
Repeat the process for the remaining dough balls.
6
Garnish and Serve
As soon as each naan is cooked, immediately brush it generously with the prepared garlic butter.
