Chicken Irani Tikka

Persian cuisine has been around for many years. The kebabs from the middle east have been very popular and the mix of spices and the flavors of them being cooked with veggies gives them a different kick, which makes them differ from regular kebabs. The fact that they use spices not usually use in Indian cuisine. The taste is distinct and very scrumptious.

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Chicken Irani Tikka

Boneless chicken leg marinated with yoghurt, cashews, Macis and pepper. Served with Bell pepper and Onions.

Votes: 2
Rating: 2.5
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Cuisine

Mughlai

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

3 hours

Servings

people MetricUS Imperial

Ingredients

• 1 Lbs Chicken [ Boneless] cut to small pieces
• 2 TBLSP Ginger garlic paste
• 1/2 tsp Salt
• 1 tsp white pepper powder
• 1/2 tsp Turmeric Powder
• 4 TBLSP Lemon juice
• 1/2 tsp black pepper powder
• 4 No. Green chillies chopped
• 1/2 tsp Cumin powder
• 2 TBLSP Yoghurt Preferably Greek
• 1/2 tsp mace powder
• 1 pinch Nutmeg powder
• 5 TBLSP olive oil
• 1 No. White onions cubed
• 1 No. Green Bell pepper cubed

Cuisine Mughlai Prep Time 10 minutes Cook Time 20 minutes Passive Time 3 hours Servings people MetricUS Imperial Ingredients 1 Lbs Chicken [ Boneless] cut to small pieces 2 TBLSP Ginger garlic paste 1/2 tsp Salt 1 tsp white pepper powder 1/2 tsp Turmeric Powder 4 TBLSP Lemon juice 1/2 tsp black pepper powder 4 No. Green chillies chopped 1/2 tsp Cumin powder 2 TBLSP Yoghurt Preferably Greek 1/2 tsp mace powder 1 pinch Nutmeg powder 5 TBLSP olive oil 1 No. White onions cubed 1 No. Green Bell pepper cubed

Votes: 2 Rating: 2.5 You: Rate this recipe!

Instructions

1. Wash and pat dry the chicken. Marinate the chicken for 1 hour with salt, turmeric powder, white pepper powder and ginger garlic paste. Cover and keep aside.

   
2. Now add Yoghurt, cumin powder, Lemon juice, Black pepper powder, Mace powder and Nutmeg powder to the chicken. Marinate for an additional 2 hours.

   
3. Heat oil in a pan. Add the chicken pieces to the pan, leaving the extra marination behind.

   
4. Cook for 15-20 minutes on medium heat till the chicken is all cooked and dry.

   
5. During the last 5 minutes, add the onions and bell pepper to the pan to get the juices and masala from the chicken. Serve Hot.