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Tender chicken skewers marinated in a vibrant yogurt and spice blend, then grilled for an authentic smoky flavor. A beloved street food from the heart of Kashmir, perfect for any barbecue or as a standout appetizer.
For 6 servings
Prepare the Marinade
Marinate the Chicken
Skewer the Chicken
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Tender chicken skewers marinated in a vibrant yogurt and spice blend, then grilled for an authentic smoky flavor. A beloved street food from the heart of Kashmir, perfect for any barbecue or as a standout appetizer.
This kashmiri recipe takes 35 minutes to prepare and yields 6 servings. At 222.64 calories per serving with 26.72g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Grill the Skewers
Rest and Serve
Replace the chicken with 500g of paneer cubes or large mushrooms. Reduce the marination time to 1-2 hours.
Add 1-2 teaspoons of finely chopped green chilies or green chili paste to the marinade for an extra kick of heat.
For a richer, milder version, add 2 tablespoons of fresh cream (malai) to the marinade along with the yogurt.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
The use of hung curd provides beneficial probiotics that promote a healthy gut microbiome, aiding in digestion and boosting the immune system.
Spices like turmeric, cumin, and fennel are rich in antioxidants and have anti-inflammatory properties that contribute to overall health and well-being.
One serving of Kashmiri Chicken Tujj (approximately 2 skewers) contains around 220-250 calories, depending on the cut of chicken used.
Yes, it is a relatively healthy dish. It's high in lean protein from the chicken, uses yogurt which is a good probiotic, and is grilled rather than fried, which keeps the fat content low.
Absolutely. You can cook the skewers on a stovetop grill pan over medium-high heat for 12-15 minutes. Alternatively, bake them in a preheated oven at 400°F (200°C) on a wire rack for 15-18 minutes, turning halfway through.
Boneless, skinless chicken thighs are ideal as they remain more juicy and flavorful after grilling. However, chicken breast is a great leaner option, just be careful not to overcook it.
The most common reason for a runny marinade is using regular yogurt instead of hung curd. Hung curd has most of its whey drained, resulting in a thick consistency that clings to the chicken. Always use thick, strained yogurt.