Tandoori Murgh Tikka With Pudina Chutney (tandoori Chicken Tikka With Mint Chutney)
Tandoori Murgh Tikka with Pudina Chutney is a classic Malaysian Indian dish that features succulent pieces of marinated chicken cooked to perfection in a tandoor or stovetop, served with a refreshing mint chutney.
Ingredients
- 1 kg chicken, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons tandoori masala
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 tablespoon lemon juice
- Salt to taste
- 1 cup fresh mint leaves
- 1 green chili
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- In a large bowl, mix yogurt, tandoori masala, ginger-garlic paste, red chili powder, lemon juice, and salt. Add the chicken pieces and marinate for at least 2 hours.
- Thread the marinated chicken onto skewers and cook on a preheated stovetop grill or grill pan for 10-12 minutes, turning occasionally, until the chicken is cooked through and has charred edges.
- To make the pudina chutney, blend together mint leaves, green chili, lemon juice, and salt until smooth.
- Serve the Tandoori Murgh Tikka hot with the pudina chutney on the side.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 18g
Supplies
Large bowl Skewers Grill pan
Tools
Knife Blender
Serving suggestions
Serving suggestions: Serve with naan bread, basmati rice, and a side of cucumber raita.
Tips & tricks
Tips: For an authentic smoky flavor, you can also cook the marinated chicken in a tandoor or charcoal grill.
Cost
$15