Kashmiri Chicken Tujj
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
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Marinade
- b.In a large mixing bowl, whisk the hung curd until it is smooth and creamy.
- c.Add the mustard oil, ginger-garlic paste, Kashmiri red chili powder, garam masala, cumin powder, fennel powder, turmeric powder, asafoetida, and salt.
- d.Mix thoroughly until all the spices are well combined into a uniform, thick paste.
- 2
Step 2
- a.Marinate the Chicken
- b.Add the chicken cubes to the marinade.
- c.Use your hands or a spatula to coat each piece of chicken evenly.
- d.Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours. For best results and deeper flavor, marinate overnight.
- 3
Step 3
- a.Skewer the Chicken
- b.If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
- c.Remove the marinated chicken from the refrigerator and stir in the fresh lemon juice.
- d.Thread the chicken pieces onto the skewers, leaving a small gap between each piece to ensure even cooking.
- 4
Step 4
- a.Grill the Skewers
- b.Preheat your grill (charcoal or gas) to medium-high heat (around 400°F or 200°C).
- c.Lightly oil the grill grates to prevent sticking.
- d.Place the chicken skewers on the grill and cook for 12-15 minutes, turning them every 3-4 minutes.
- e.The chicken is done when it's lightly charred on the outside and the internal temperature reaches 165°F (74°C).
- f.You can baste the chicken with a little oil during the last few minutes for extra moisture.
- 5
Step 5
- a.Rest and Serve
- b.Once cooked, remove the skewers from the grill and transfer them to a platter.
- c.Let the chicken rest for 5 minutes. This allows the juices to redistribute, keeping the meat tender.
- d.Serve hot, garnished with onion rings and accompanied by mint chutney and fresh lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a juicier and more flavorful kebab, use boneless, skinless chicken thighs instead of breast.
- 2To achieve an authentic smoky flavor (dhungar method), place a small steel bowl with a piece of red-hot charcoal in the center of the marinating chicken. Drizzle a little ghee over the charcoal, and immediately cover the bowl tightly for 10-15 minutes.
- 3Using thick, hung curd is crucial. If your curd is watery, the marinade will not cling to the chicken properly.
- 4Avoid overcooking the chicken, as it will become dry and tough. A meat thermometer is the best tool to check for doneness.
- 5Marinating the chicken overnight makes a significant difference in flavor and tenderness. Plan ahead if you can.
- 6If you don't have a grill, you can cook these skewers in a preheated oven at 400°F (200°C) for 15-18 minutes, or on a lightly oiled stovetop grill pan over medium-high heat.
Adapt it for your goals.
Vegetarian
Replace the chicken with 500g of paneer cubes or large mushrooms. Reduce the marination time to 1-2 hours.
SpicierSpicier
Add 1-2 teaspoons of finely chopped green chilies or green chili paste to the marinade for an extra kick of heat.
CreamierCreamier
For a richer, milder version, add 2 tablespoons of fresh cream (malai) to the marinade along with the yogurt.
Why this is on our healthy list.
Lean Protein Powerhouse
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.
Gut-Friendly Probiotics
The use of hung curd provides beneficial probiotics that promote a healthy gut microbiome, aiding in digestion and boosting the immune system.
Spice-Infused Wellness
Spices like turmeric, cumin, and fennel are rich in antioxidants and have anti-inflammatory properties that contribute to overall health and well-being.
Frequently asked questions
One serving of Kashmiri Chicken Tujj (approximately 2 skewers) contains around 220-250 calories, depending on the cut of chicken used.
