Zaafrani murg tikka (saffron chicken tikka) | Taste of Home Community  
Right Rail TOH

Memorial Day Recipes

Memorial Day Recipes
Advertise with us
ADVERTISEMENT
Advertise with us
ADVERTISEMENT

Top Recipe Collections

Pasta Salads , Rhubarb Recipes , Potato Salad Recipes , Grilling Recipes , Chicken Recipes , Pork Chop Recipes , Cupcake Recipes , Appetizers
Advanced Search >   Browse Recipes >
Advertise with us ADVERTISEMENT

Follow Us

Home > Taste of Home Community > Community Forums > Appetizer Recipes > Zaafrani murg tikka (saffron chicken tikka)

Zaafrani murg tikka (saffron chicken tikka)

Last post Jun 14, 2012 11:47 PM by albertlynch . 2 replies.


Forum Jump:
GO
Post reply
Page 1 of 1 (3 items)
    • Not Ranked
    Joined: Apr 2011
    Posts: 166
    Posted: Oct 10, 2011 6:10 AM in Appetizer Recipes
    Post # 1
    Zaafrani murg tikka (saffron chicken tikka)

    Ingredients:

    350 grams Chicken Breasts (cubed approx. in 1 inch pieces)
    2 tbsp hung curd (I hung the curd for approximately an hour & a half)
    ½ inch cinnamon stick
    1 black cardamom seeds (I used only half the amount of its seeds)
    2 green cardamom seeds
    5 cloves
    2-3 green chillies
    ½ tsp garlic paste
    ½ tsp ginger paste
    8-10 white pepper corns
    A pinch of saffron
    2 tsp milk
    Salt to taste
    9-10 skewers
    Preparation:

    For Marination:

    Soak saffron in warm milk for 15 to 20 minutes.
    In the meantime, dry roast the cinnamon stick, black cardamom seeds, green cardamom seeds, pepper corns and cloves. Pound them to a powder (not very fine).
    In a mortar and pestle grind the green chillies to a paste. (Using a pinch of coarse salt will help)
    Mix all the ingredients together and your marinade is ready.
    Ensure that you pat dry the chicken cubes.
    Transfer the chicken in a bowl
    Add the marinade to the chicken cubes and mix it well so that all pieces are well coated.
    Cover the bowl with a cling film and put it in the refrigerator.
    Leave the chicken to marinate over-night. (I marinated for almost 18 hours and the result was moist and tender chicken tikkas)

    For Grilling:

    I grilled these tikkas in my non-stick grill pan. Using a non-stick pan helped me keep the amount of oil to minimal.
    Soak the skewers in water for at least half an hour before you intend to serve them.
    Now take the skewers and start skewering the chicken pieces on them. I leave a little space in between the chicken pieces; else they stick together and do not get cooked well. (Perhaps the reason could be pan grilling)
    Keep the skewers ready and then heat the pan (medium hot).
    You can use an oil spray or pour a little oil using a spoon in a linear fashion across the grill pan.
    Place the skewers over the oiled pan and grill them on medium low heat.
    It will take approximately 45 seconds to a minute for one side to get cooked.
    Then turn around and cook the other side the same way.
    False
  • NY
    • Not Ranked
    Joined: Jan 2012
    Posts: 73
    Reply Posted: Mar 22, 2012 8:39 AM in Appetizer Recipes
    Post # 2
    Re: Zaafrani murg tikka (saffron chicken tikka)

    Saffron chicken tikka is a spicy dish. All types of spices are used in this preparation.

    False
    • Not Ranked
    Joined: Jun 2012
    Posts: 53
    Reply Posted: Jun 14, 2012 11:47 PM in Appetizer Recipes
    Post # 3
    Re: Zaafrani murg tikka (saffron chicken tikka)

    I think this recipe is very delicious because I love spicy. I will try this and hope I can have a good results.

    False

    Believe in yourself! Have faith in your abilities! Without a humble but reasonable confidence in your own powers you cannot be successful or happy.


     - Norman Vincent Peale