Banjara Murgh Tikka
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
6 steps. 20 minutes total.
- 1
Step 1
- a.First Marination
- b.In a large bowl, combine the chicken cubes, ginger garlic paste, lemon juice, and 1 teaspoon of salt.
- c.Mix thoroughly to ensure each piece of chicken is well-coated.
- d.Cover the bowl and let it marinate for 30 minutes at room temperature. This step helps to tenderize the chicken.
- 2
Step 2
- a.Prepare the Second Marinade
- b.While the chicken is in its first marinade, place a small pan over low heat. Add the besan (gram flour) and dry roast for 2-3 minutes until it becomes aromatic and slightly changes color. Do not let it burn. Set aside to cool completely.
- c.In a separate large bowl, whisk the hung curd until it is smooth and creamy, with no lumps.
- d.Add the cooled roasted besan, fresh cream, mustard oil, Kashmiri red chili powder, garam masala, coriander powder, cumin powder, turmeric powder, chaat masala, kala namak, and the remaining 1/2 teaspoon of salt.
- e.Crush the kasuri methi between your palms to release its flavor and add it to the bowl.
- f.Mix everything together until you have a thick, uniform marinade paste.
- 3
Step 3
- a.Combine and Marinate
- b.Add the chicken from the first marinade (along with any juices) to the second marinade mixture.
- c.Use your hands to gently coat each piece of chicken thoroughly.
- d.Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight for the best flavor penetration.
- 4
Step 4
- a.Optional: Dhungar (Smoking Method)
- b.For an authentic smoky flavor, heat a small piece of charcoal on direct flame until it is red hot.
- c.Carefully place a small heatproof bowl (like a steel katori) in the center of the marinated chicken.
- d.Place the hot charcoal in the small bowl. Pour 1 tsp of ghee over the charcoal. It will start smoking immediately.
- e.Quickly cover the main bowl with a tight-fitting lid and let the smoke infuse into the chicken for 5-10 minutes.
- 5
Step 5
- a.Cook the Tikka
- b.Preheat your cooking appliance. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- c.Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
- d.OVEN METHOD: Preheat oven to 200°C (400°F) on grill or broil mode. Place skewers on a wire rack over a foil-lined baking tray. Cook for 15-20 minutes, turning halfway. Baste with oil in the last 5 minutes.
- e.OUTDOOR GRILL: Preheat to medium-high heat. Grill skewers for 10-15 minutes, turning occasionally, until cooked through and lightly charred.
- f.STOVETOP METHOD: Heat 1-2 tbsp of oil in a grill pan or heavy skillet over medium-high heat. Place chicken pieces (without skewers) in a single layer. Cook for 5-7 minutes per side until golden brown and cooked through. Work in batches if necessary.
- g.The chicken is done when the internal temperature reaches 74°C (165°F) and the juices run clear.
- 6
Step 6
- a.Rest and Serve
- b.Once cooked, transfer the chicken tikka to a plate and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
- c.Sprinkle generously with extra chaat masala and garnish with freshly chopped coriander leaves.
- d.Serve hot with lemon wedges, pickled onions, and mint chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Using chicken thighs is highly recommended for the most tender and juicy results, as they have a higher fat content than chicken breasts.
- 2Hung curd is crucial for a thick marinade that clings to the chicken. If unavailable, hang regular yogurt in a muslin cloth for 2-3 hours to drain excess water.
- 3Roasting the besan is a non-negotiable step. It removes the raw taste and adds a wonderful nutty aroma to the marinade.
- 4Do not overcook the chicken. Check for doneness after 15 minutes of cooking to prevent it from becoming dry and tough.
- 5For an even richer flavor, you can add a tablespoon of cashew paste to the second marinade.
- 6Ensure your mustard oil is heated until it just starts to smoke and then cooled down before adding to the marinade. This removes its pungent raw smell.
Adapt it for your goals.
Vegetarian
Replace the chicken with 500g of paneer cubes or large chunks of mushrooms and bell peppers. Reduce the marination time to 1-2 hours.
SeafoodSeafood
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.
SpicierSpicier
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.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality protein source, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Gut-Friendly Probiotics
The use of hung curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding digestion and boosting immunity.
Metabolism-Boosting Spices
Spices like chili powder, cumin, and turmeric contain compounds that can have a mild thermogenic effect, potentially boosting metabolism and aiding in fat burning.
Rich in Essential Minerals
This dish provides important minerals like phosphorus and selenium from chicken, and iron and magnesium from the various spices used in the marinade.
Frequently asked questions
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.