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
391cal
37gprotein
10gcarbs
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)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
A refreshing and vibrant South Indian condiment made with fresh mint leaves, coconut, and a hint of tamarind. This classic chutney is the perfect zesty accompaniment for idli, dosa, and vada.
About Chicken Tikka, Roomali Roti and Pudhina Chutney
Protein-packed, aromatic Chicken Tikka with melt-in-mouth Roomali Roti and fresh pudina chutney. So good!
This punjabi dish is perfect for lunch. With 794.39 calories and 46.230000000000004g 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.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
2 cup pudhina leaves (tightly packed, stems removed)
0.75 cup fresh coconut (grated)
3 pcs green chillies (adjust to taste)
0.5 inch ginger (roughly chopped)
1 tbsp tamarind paste
1.5 tsp urad dal (divided)
1 tsp chana dal
2 tsp sesame oil (divided)
0.5 tsp mustard seeds
1 pcs dried red chilli (broken in half)
0.25 tsp hing
6 pcs curry leaves
0.75 tsp salt (or to taste)
3 tbsp water (as needed for grinding)
Instructions
1
Sauté Aromatics and Mint
Heat 1 teaspoon of sesame oil in a small pan over medium heat.
Add the chana dal and 1 teaspoon of urad dal. Sauté for 1-2 minutes until they turn light golden brown and aromatic.
Add the green chillies and chopped ginger. Sauté for another 30 seconds.
Add the packed mint leaves and sauté for just 1-2 minutes until they wilt. Avoid overcooking to preserve their fresh flavor and vibrant color.
Turn off the heat and allow the mixture to cool down completely.
2
Grind the Chutney
Transfer the cooled mint mixture to a blender or grinder jar.
Add the grated coconut, tamarind paste, and salt.
Grind to a thick, smooth paste. Add water, one tablespoon at a time, only as needed to help the blades move. Scrape down the sides of the jar to ensure even grinding.
3
Prepare the Tempering (Tadka)
Heat the remaining 1 teaspoon of sesame oil in the same small pan over medium heat.
