Saffron Chicken Tikka
Saffron Chicken Tikka could be just the gluten free recipe you've been looking for. This recipe serves 3. One portion of this dish contains about 25g of protein, 4g of fat, and a total of 160 calories. For $1.65 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A few people made this recipe, and 34 would say it hit the spot. It works well as a main course. It is brought to you by Foodista. This recipe is typical of Indian cuisine. A mixture of chicken breasts, salt, chillies, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is solid. Users who liked this recipe also liked Saffron-Marinated Chicken Skewers (Kesari Malai Tikka), chicken tikka , how to make chicken tikkan in oven, and chicken tikka , how to make chicken tikkan in oven.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
- 350 grams chicken breasts
- 0.5 inch cinnamon stick
- 1 cardamom seeds
- 2 cardamom seeds
- 5 cloves
- 2 chillies
- 0.5 tsp garlic paste
- 0.5 tsp ginger paste
- 8 pepper corns
- 1 pinch saffron
- 2 tsp milk
- 3 servings salt
- 9 skewers
- 9 skewers
Instructions
- 1
Soak saffron in warm milk for 15 to 20 minutes.
- 2
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).
- 3
In a mortar and pestle grind the green chillies to a paste. (Using a pinch of coarse salt will help)
- 4
Mix all the ingredients together and your marinade is ready.
- 5
Ensure that you pat dry the chicken cubes.
- 6
Transfer the chicken in a bowl
- 7
Add the marinade to the chicken cubes and mix it well so that all pieces are well coated.
- 8
Cover the bowl with a cling film and put it in the refrigerator.
- 9
Leave the chicken to marinate over-night. (I marinated for almost 18 hours and the result was moist and tender chicken tikkas)