Learn how to make Almond Chicken Tikka with our Chef Prateek Dhawan.
Introduction
Tender juicy boneless chicken pieces prepared easily with no extra baggage required! Badami Murgh Tikka (Almonds Chicken Tikka) is an Indian Tikka recipe that uses both, almonds paste and almond flakes. Almond flakes are sprinkled over skewered chicken pieces before pan-searing them. Try this best starter on this rainy day & enjoy the aromatic flavors of spices with chicken!
Almond Chicken Tikka Ingredients
For 1st Stage of Marination
400 gms Chicken Cubes
1 tsp Ginger-Garlic Paste
1 tsp Red Chilli Powder
Salt (as required)
1 tsp Lemon Juice
For 2nd Stage of Marination
1/4 cup Curd
1/4 cup Almond Paste
2 tbsp Fresh Cream
2 tbsp Chickpea Flour
1 tsp Dried Fenugreek Leaves (crushed)
1 tsp Garam Masala Powder
1 tsp Chaat Masala Powder
Salt (as required)
For Frying
Oil
Almond Flakes
For Basting
3 tbsp Butter (melted)
1 tsp Fenugreek Leaves (dried)
For Garnish
Coriander Leaves
Chaat Masala Powder
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Tikkas and kebabs probably came to India from Central Asia, Persia, Afghanistan and other places on the Silk Route. This country made them its own, imbuing them with spices, scents and seasonings from its own, very rich regional cuisine. Tikkas are boneless chunks of meat, (normally chicken, lamb or goat) marinated and grilled in a tandoor, whereas kebabs are made from ground, finely chopped or minced meat flavoured with a blend of spices and seasonings. These are shaped into flat patties, oval cylinders or tubes (around a seekh or skewer). Tikkas reign across the robust, tandoori palates of Punjab and Delhi, and delicate kebabs dominate the subtler, more nuanced cooking of Awadhi and Lucknowi kitchens while the royal Nizami menus of Hyderabad in the south have their own array of unique kebabs. Tandoors or vertically deep clay ovens are used to cook tikkas and their typical smoky flavours comes from the white-hot coals of the tandoor. They are so popular that there are entire tomes devoted to the skill of tikka and kebab making.