Is Kashmiri Chicken Tujj healthy?

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.

Can I make this without a grill?

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.

What is the best cut of chicken for this recipe?

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.

Why is my marinade runny?

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.

Home / Recipes / kashmiri / Kashmiri Chicken Tujj

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Kashmiri Chicken Tujj

RATING

4.2/5(32)

TASTE SCORE

8/10

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.

PREP

20m

COOK

15m

SERVES

2 SKEWERS

281 cal

SERVINGS

INSTRUCTIONS

5 steps. 15 minutes total.

5 STEPS

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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For a juicier and more flavorful kebab, use boneless, skinless chicken thighs instead of breast.
2
To 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.
3
Using thick, hung curd is crucial. If your curd is watery, the marinade will not cling to the chicken properly.
4
Avoid overcooking the chicken, as it will become dry and tough. A meat thermometer is the best tool to check for doneness.
5
Marinating the chicken overnight makes a significant difference in flavor and tenderness. Plan ahead if you can.
6
If 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.

RECIPE VARIATIONS

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.

Spicier

Add 1-2 teaspoons of finely chopped green chilies or green chili paste to the marinade for an extra kick of heat.

Creamier

For a richer, milder version, add 2 tablespoons of fresh cream (malai) to the marinade along with the yogurt.

HEALTH BENEFITS

Why this is on our healthy list.

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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.

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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.

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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.

QUESTIONS?

Frequently asked questions

One serving of Kashmiri Chicken Tujj (approximately 2 skewers) contains around 220-250 calories, depending on the cut of chicken used.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Kashmiri Chicken Tujj

For 6 servings

5 steps. 15 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5