Kesar Murgh Tikka or Saffron Chicken Tikka is an Indian Recipe comprising of a unique way o making chicken tikka in oven or over grill. Saffron adds royalty in this dish. Not just royalty but also saffron’s taste blends well with the refreshing curd/yogurt and helps to balance the pungent nature of the garlic and ginger.
Kesar Murgh Tikka |Saffron Chicken Tikka
- Chopping Board
- Paper towels
- 500 gram skinless chicken breasts
- ½ cup greek yogurt/hung curd (dahi)
- 1 large red onion, - diced
- 8 cloves garlic - fine crushed in mortal and pastel
- 1½ inch piece ginger - fine crushed in mortal and pastel
- 1-2 green chilis - fine crushed in mortal and pastel
- 8-10 black peppercorns
- ¼ tsp ground turmeric
- ½ tsp red chili powder
- 1 tsp roasted ground cumin
- salt as needed
- ¼ tsp saffron threads (kesar)
- 2 tbsp Dried fenugreek leaves (kasuri methi)
- Wooden skewers
- Melted butter or ghee - (as needed)
- Cilantro-mint chutney - (optional, for serving)
- Pickled onion - (optional, for serving)
- Rinse the chicken breasts thoroughly under cold running water, then pat dry with paper towels. Cut chicken breast into thick cubes of and add In a big mixing bowl.
- In a mortar and pastel add, onion, garlic, ginger, chilis, peppercorns, and crush it until very fine. You can also lend it in a food processor. Remove it bowl, add turmeric, hung curd (dahi) mix until the contents are combined into a smooth marinade. Add the red chili powder, black pepper powder (kali mirch powder), roasted cumin powder (jeera powder), salt, and saffron (kesar) to the marinade and coat the chicken cubes well and evenly.
- Over low heat, heat a small, dry skillet. Fenugreek leaves are added and lightly toasted for 15 seconds. Crush them and toss them into the marinade. Stir the chicken to ensure that it is fully coated with the marinade on both sides. Allow the chicken to marinate overnight or for at least 4 hours in the refrigerator.
- If using wooden skewers, then before skewering the chicken cubes, soak the skewers in water for 10 to 30 minutes. This will keep them from burning while they're cooking.
- Preheat the oven to 425 degrees Fahrenheit (200 degrees Celsius). Shake off any excess marinade from the chicken pieces before threading them onto the skewers. Place the skewers on a grill pan and place it in the oven to cook.If you don't have oven, barbeque then cook it in a thick bottom pan.
- After 5 minutes of grilling flip the side of chicken by tuning the skewers and grill for another 5 minutes,
- After cooking for 5 minutes each side of chicken, stop the oven, with a basting knife, baste the chicken with some of the left over marinade and melted butter. Put back again in oven and cook it unlit tender. Butter adds rich taste into chicken tikka.
- Serve with cilantro-mint chutney and pickled onion or with any dip of your choice.