Do try these yummy Chicken Tikkas with a new twist if you are able to get raw mango. Make them with a marinade of pureed raw mango and other spices. They are simply delicious and serve them as appetizers or for a wholesome and a satisfying meal with some salads and dips / chutneys.
You can also serve them rolled up in chapattis with some chutney / mayo and salads for your lunch box meal too. So check out the step by step pictorial recipe to prepare this simple healthy delicacy.
- 350 gms. boneless chicken cubes
- 1 small raw mango, chopped
- 2-3 garlic cloves, grated
- 1 tsp. panch phoron mix (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
- salt to taste
- 1/2 tsp. turmeric powder
- 1-2 tbsp. red chili powder
- 1 tsp. kasundi / Mustard paste (opt)
- 2 tbsp. mustard oil
- few wooden skewers, soaked in water for an hour
Dry roast the panch phoron mix for a few seconds. Keep aside to cool and then grind into a fine powder.
Blend the chopped raw mango into a puree. Mix all the ingredients and marinate the chicken cubes in it overnight.
Thread the marinated chicken cubes in the greased skewers and grill for 30-35 minutes in the oven / microwave. Turn it over halfway and baste with the remaining marinade or oil.
Serve them as snacks / appetizers or for a wholesome and a satisfying meal with some salads and dips / chutneys.
You can also try them rolled up in chapattis with some chutney / mayo and salads for your lunch box meal too.
Raw mango, turmeric powder, panch phoron, red chili powder, kasundi, garlic
& salt to taste.
Blend mangoes into a puree & mix with all other ingredients.
Marinate chicken with the mango paste overnight.
Thread in the greased skewers.
Grill for 30-35 minutes by turning halfway & basting with remaining
marinade or mustard oil.
Serve them as snacks / appetizers or for a wholesome & a satisfying meal
with salads & dips / chutneys. You can also try them rolled up in chapattis
with some chutney / mayo and salads for your lunch box meal too.
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