Murgh Anarkali Tikka Recipe
Learn how to make Murgh Anarkali Tikka!
Succulent Chicken appetizer marinated in pomegranate juice!
Here's the recipe:
INGREDIENTS:
Chicken Breast boneless, cubes Grams 240
Ginger paste Gram 10
Garlic Paste Gram 10
Yogurt plain, beaten Gram 20
Salt Grams 4
Pepper powder white Grams 2
Curry Leaves Grams 10
Mustard Oil Ml 10
Fresh lemon juice Ml 10
Black Salt Powder Grams 2
Spice Garam Masala Grams 3
Pomegranate Juice Grams 15
Red Onion, sliced Grams 100
Red chili powder, Kashmiri Grams 5
Chaat Masala Grams 2
PROCEDURE:
• Thoroughly wash and clean chicken and keep aside.
• In a separate mixing bowl add all the ingredients except for red onion and mix them well.
• Add chicken to the margination and toss well coating each side of chicken. Cover and keep refrigerated for at least 2 hours.
• Separately slice onions and add a pinch of red chili powder and few drops of lemon juice. Mix well and keep aside.
• Take the chicken out of the refrigerator and arrange them alternatively in the tandoori skewer and cook for 8-10 minutes until the chicken is well cooked and juicy.
• Arrange the onion salad on one side of the plate.
• Take the cooked chicken tikka out of skewer and arrange it on the plate. Sprinkled with a pinch of chaat masala and serve hot.
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