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Chicken breast, boneless 200gm
Ginger garlic paste 1tbsp
Lemon juice 1tbsp
Kashmiri chili powder ½ to 1tsp
Garam masala ½tsp
Mustard oil 1tbsp
Green cardamom and mace powder ½tsp
For coriander and mint chutney
Fresh coriander ½ cup
Fresh mint 10 leaves
Ginger ½ inch
Lemon, juiced 1 pc
Dried raw mango powder 1tsp
5 Simple Steps Chicken Tikka Preparation
1. Cut boneless chicken breast into 4 cubes. Wash and dry completely. Add salt, ginger garlic paste and lemon juice; keep in the refrigerator for 2 hours.
2• Add Kashmiri chili powder, garam masala, cardamom and mace powder to the labneh. Add pre-marinated chicken to this and mix well. Add mustard oil. Leave for 30-45 minutes.
3• Put chicken breast in a tandoori skewer and cook in preheated tandoor at 250°C for 8-10 minutes.
4• For the mint and coriander chutney, grind all ingredients in a blender with 100mL water until they turn into a fine paste.
5• Baste chicken with butter and serve with coriander and mint chutney.
Did you know...
Garam masala, a blend of different ground spices, is considered a health pill as it is packed with the combined benefits of every spice it is made of.
Source: Courtesy of Yas Island Rotana/Centro Yas Island Abu Dhabi, Special to Classifieds