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Tender, juicy chicken pieces marinated in a rich, creamy blend of yogurt, gram flour, and aromatic spices. This smoky, grilled appetizer from North India is a restaurant-style classic that's surprisingly easy to make at home.
For 4 servings
First Marination
Prepare the Second Marinade
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Tender, juicy chicken pieces marinated in a rich, creamy blend of yogurt, gram flour, and aromatic spices. This smoky, grilled appetizer from North India is a restaurant-style classic that's surprisingly easy to make at home.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 455.42 calories per serving with 37.64g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Combine and Marinate
Optional: Dhungar (Smoking Method)
Cook the Tikka
Rest and Serve
Replace the chicken with 500g of paneer cubes or large chunks of mushrooms and bell peppers. Reduce the marination time to 1-2 hours.
Use firm white fish like cod or tilapia, or large prawns. Marinate for only 30-60 minutes as the acid in the marinade can 'cook' the seafood.
Add 1-2 teaspoons of finely chopped green chilies or 1 teaspoon of green chili paste to the second marinade for an extra kick of heat.
Chicken is a high-quality protein source, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The use of hung curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and boosting immunity.
Spices like chili powder, cumin, and turmeric contain compounds that can have a mild thermogenic effect, potentially boosting metabolism and aiding in fat burning.
This dish provides important minerals like phosphorus and selenium from chicken, and iron and magnesium from the various spices used in the marinade.
A single serving of Banjara Murgh Tikka (approximately 200g) contains around 380-450 calories. The exact number can vary based on the fat content of the chicken, cream, and the amount of oil used for basting.
It can be a healthy choice as it's a great source of lean protein from chicken. The yogurt base provides probiotics. To make it healthier, you can use low-fat cream and yogurt, and minimize the basting oil. It's a grilled dish, which is healthier than deep-frying.
Banjara Tikka has a richer, creamier, and more complex marinade compared to a classic Chicken Tikka. The key distinguishing ingredients are besan (gram flour) and fresh cream, which give it a unique texture and a slightly nutty, luxurious flavor profile.
Absolutely! You can cook the tikka on a stovetop. Use a heavy-bottomed skillet or a grill pan. Pan-fry the marinated chicken pieces in a little oil over medium-high heat for 5-7 minutes per side until they are cooked through and have a nice char.
Yes, the marinade can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. This can be a great time-saver.
A watery marinade is usually because regular yogurt was used instead of hung curd. Hung curd has most of its whey (water) drained, resulting in a thick consistency that coats the chicken properly. Always use thick, strained yogurt for best results.