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Succulent chicken pieces marinated in a rich, creamy blend of yogurt, cashews, and mild spices, then grilled to perfection. A luxurious Mughlai appetizer that melts in your mouth and is perfect for special occasions.
For 4 servings
Prepare the First Marinade
Create the Cashew-Chili Paste
Prepare the Second Marinade
Succulent chicken pieces marinated in a rich, creamy blend of yogurt, cashews, and mild spices, then grilled to perfection. A luxurious Mughlai appetizer that melts in your mouth and is perfect for special occasions.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 421 calories per serving with 34.96g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
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Combine and Marinate the Chicken
Cook the Chicken Tikka
Garnish and Serve
Replace chicken with 400g of paneer cubes or large mushrooms. Reduce marination time to 1-2 hours for paneer.
Substitute the cashews with an equal amount of soaked melon seeds (magaz) to create a similar creamy paste.
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of black pepper powder to the second marinade for an extra kick.
Preheat your oven to 400°F (200°C). Arrange the skewered chicken on a baking tray lined with foil and bake for 15-20 minutes, turning halfway through. Broil for the last 2 minutes for extra char.
Chicken is a high-quality lean protein, essential for muscle growth, repair, and overall body function. A single serving provides a significant portion of your daily protein needs.
The use of hung curd (yogurt) introduces beneficial probiotics into the dish, which can help improve digestion and support a healthy gut microbiome.
Cashews provide monounsaturated fats, which are beneficial for heart health. These fats can help in managing cholesterol levels when consumed as part of a balanced diet.
One serving of Chicken Sulemani Tikka (approximately 150g) contains around 430-460 calories. The exact count can vary based on the cut of chicken used (thigh vs. breast) and the amount of cream and butter.
Chicken Sulemani Tikka can be part of a balanced diet. It is an excellent source of protein. However, it is also rich in fats due to the use of cream, cashews, and butter, making it a calorie-dense dish best enjoyed in moderation.
They are very similar, both being creamy, white tikkas. The primary difference is often in the subtlety of spices. Sulemani Tikka sometimes includes a hint of unique spices like white pepper and cardamom more prominently, while Malai Tikka focuses purely on the cream (malai) and cheese flavor profile.
Yes, absolutely. Preheat your air fryer to 380°F (190°C). Arrange the chicken pieces in a single layer in the basket and air fry for 12-15 minutes, flipping halfway through, until cooked and lightly browned.
A runny marinade is usually caused by not using hung curd. Regular yogurt contains a lot of water (whey), which thins out the marinade. Ensure you use thick, properly strained yogurt for the best results.
Yes, this dish is perfect for advance preparation. You can marinate the chicken and store it in an airtight container in the refrigerator for up to 24 hours. This actually enhances the flavor. Cook it just before you plan to serve.
This recipe goes great with these complete meals
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
