Name: Chicken Tikka Chunks
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: punjabi
Ingredients: 600 g boneless, skinless chicken (cut into 1.5-inch cubes, breast or thighs); 2 tbsp ginger garlic paste; 2 tbsp lemon juice; 1 tsp kashmiri red chili powder (for color); 1 tsp salt; 1 cup hung curd (or thick greek yogurt); 2 tbsp besan (lightly roasted); 2 tbsp mustard oil; 0.5 tsp turmeric powder; 1 tsp garam masala; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 tbsp kasuri methi (crushed); 2 tbsp oil (or melted butter, for basting); 0.5 tsp chaat masala (for garnish); 1 pcs lemon (cut into wedges for serving)

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Methi na Thepla with Chicken Tikka Chunks - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine the atta, besan, turmeric powder, red chili powder, coriander powder, cumin powder, hing, sugar, and salt. Mix the dry ingredients thoroughly.
- Add the finely chopped methi leaves, grated ginger, chopped green chilies, curd, and 2 tablespoons of oil to the flour mixture.
- Using your fingertips, mix everything together until the mixture resembles coarse breadcrumbs.
- Gradually add lukewarm water, a little at a time, and knead to form a soft and pliable dough. The dough should be softer than chapati dough but not sticky.
- Cover the dough with a damp cloth or a lid and let it rest for 20-30 minutes. This allows the flour to hydrate and makes the theplas softer.
2
Roll the Theplas
- After the dough has rested, knead it again for one minute to make it smooth.
- Divide the dough into 16 equal-sized portions and roll them into smooth balls.
- Take one dough ball, flatten it between your palms, and lightly coat it with dry atta (flour).
- Place it on a rolling board (chakla) and roll it out into a thin circle, approximately 6-7 inches in diameter. Theplas are traditionally rolled very thin for the best texture.
3
Cook the Theplas
- Heat a tawa (griddle) over medium-high heat. The tawa should be hot before you place the thepla on it.
- Carefully place the rolled thepla onto the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appearing on the surface.
- Flip the thepla over. Drizzle about 1/4 to 1/2 teaspoon of oil on the top surface and spread it evenly with a spatula.
- Cook the second side for another 30-40 seconds. Flip it again.
- Drizzle a little oil on this side as well. Gently press the thepla with a flat spatula to ensure it cooks evenly, until you see golden-brown spots on both sides.
- Remove the cooked thepla from the tawa and place it in a casserole or on a plate lined with a kitchen towel to keep it soft.
- Repeat the rolling and cooking process for all the remaining dough balls.
4
Serve
- Serve Methi na Thepla warm with a side of plain yogurt, mango pickle (chundo), or a hot cup of masala chai.

Ingredients

600 g boneless, skinless chicken (cut into 1.5-inch cubes, breast or thighs)
2 tbsp ginger garlic paste
2 tbsp lemon juice
1 tsp kashmiri red chili powder (for color)
1 tsp salt
1 cup hung curd (or thick greek yogurt)
2 tbsp besan (lightly roasted)
2 tbsp mustard oil
0.5 tsp turmeric powder
1 tsp garam masala
1 tsp coriander powder
0.5 tsp cumin powder
1 tbsp kasuri methi (crushed)
2 tbsp oil (or melted butter, for basting)
0.5 tsp chaat masala (for garnish)
1 pcs lemon (cut into wedges for serving)

Instructions

1
Prepare the chicken for marination. Cut the chicken into uniform 1.5-inch cubes. Pat the chicken pieces completely dry with paper towels. This helps the marinade adhere better.
2
Apply the first marination. In a large bowl, combine the chicken pieces with ginger garlic paste, lemon juice, Kashmiri red chili powder, and salt. Mix well to coat every piece evenly. Cover and let it rest for 30 minutes at room temperature. This step helps tenderize the chicken.
3
Prepare and apply the second marination. In another bowl, whisk the hung curd until smooth. Make sure there are no lumps. Add the roasted besan, mustard oil, turmeric powder, garam masala, coriander powder, cumin powder, and crushed kasuri methi. Whisk everything together to form a thick, smooth marinade paste. Pour this marinade over the chicken from the first step. Mix thoroughly until all pieces are well-coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the best flavor.
4
Cook the chicken tikka in the oven. Preheat your oven to 430°F (220°C). Line a baking tray with aluminum foil and place a wire rack on top. Thread the marinated chicken pieces onto metal or soaked wooden skewers, leaving a small gap between each piece for even cooking. Arrange the skewers on the wire rack. Bake for 10-12 minutes. Carefully remove the tray, flip the skewers, and baste them with oil or melted butter. Return to the oven and bake for another 8-10 minutes, or until the chicken is cooked through and has charred spots. The internal temperature should reach 165°F (74°C).
5
Rest and serve. Once cooked, let the chicken tikka rest on the skewers for 5 minutes. This keeps them juicy. Sprinkle with chaat masala and a squeeze of fresh lemon juice before serving. Serve hot with sliced onions and mint chutney.

Methi na Thepla with Chicken Tikka Chunks

Nutrition per Serving

Recipes in this Meal

1. Methi na Thepla

Ingredients

2. Chicken Tikka Chunks

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About Methi na Thepla with Chicken Tikka Chunks

Instructions

Ingredients

Instructions