Kesar Murgh Tikka |Saffron Chicken Tikka

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

Kesar Murgh Tikka |Saffron Chicken Tikka

The chicken breasts stay moist and juicy after being marinated overnight in a flavorful masala marinade.
If you are a Tangadi (leg piece) fan, then you can replace the chicken breasts with chicken thighs also. Allow your senses to lead you. Just make slits in leg piece in case using that, it will allow marinade to reach inside easily.
Hope you enjoy making this non-veg dish at home in easy steps. happy cooking.
5 from 1 vote
Prep Time 4 hrs 30 mins
Cook Time 30 mins
Total Time 5 hrs
Course Snacks and Starters
Cuisine Indian
Servings 4 people
Calories 322 kcal

Equipment

  • Knife
  • Chopping Board
  • Bowl
  • Pan
  • Oven
  • Paper towels

Ingredients
  

  • 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
  • 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)

Instructions
 

  • 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.

Notes

This dish is much better when served with a homemade cilantro-mint chutney. Simply combine 2 bunches cilantro (coriander leaves), 1 bunch mint, 1 garlic clove, and 1 green chili in a food processor.
Squeeze half a lemon's juice into it, salt to taste, and 2 tablespoons (30 g) thick yogurt in a mixing bowl (optional). Serve cold with the murgh tikka.
Make sure you keep flipping sides of chicken time to time to allow even cooking.
Oven should be preheated.
You can also cook it in a thick base pan if you don't have oven.
Hope you like this recipe.
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Keyword chicken tikka, chicken tikka in oven, chicken tikka marinade, chicken tikka masala, Kesar Murgh Tikka, Murgh Tikka, Saffron Chicken Tikka, tandoori chicken tikka recipe
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One thought on “Kesar Murgh Tikka |Saffron Chicken Tikka

  • May 23, 2021 at 8:53 am
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    5 stars
    We love to try new recipes

    Reply

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