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Bhune Besan Ka Murgh Tikka

Tikka | Chicken tikka
4.8
(23)

Bhune Besan Ka Murgh Tikka

Bhune Besan Ka Murgh Tikka is a flavorful recipe where tender chicken pieces are marinated with hung curd, roasted Vijay Besan Flour and grilled to perfection.

Servings - 4
Difficulty Level - Medium
Preparation Time - 1 Hour 40 Mins
Cook Time - 20 Minutes

Ingredients

  • 300 gms boneless chicken pieces
  • 4 tablespoon Vijay Besan Flour
  • 1 tablespoon ginger garlic paste
  • 2 tablespoon Kashmiri red chili powder
  • 5 tablespoon mustard oil
  • 2 tsp lemon juice
  • ¾ cup hung curd
  • 1 bay leaf, 3 cloves and 2 cardamoms
  • 1 black cardamom and 5-6 black peppercorns
  • 1 star anise and ½ inch cinnamon stick
  • 1.5 tsp roasted cumin powder
  • 1 tsp red chili powder
  • 1 tsp black pepper powder
  • 1 tsp dry mango powder/aamchur powder
  • 1.5 tsp kasuri meethi
  • 1 tsp garam masala powder
  • Salt as per taste
  • ½ cup Butter
  • 5-6 tsp Oil
  • 2 tablespoon chopped mint leaves

Procedure

For First Marination

  • In a mixing bowl, take 300 gms of boneless chicken pieces.
  • Add the ginger garlic paste, little salt, half of the paste of Kashmiri red chili powder mixed with mustard oil & lemon juice. Mix everything well. Cover and marinate it for 40 minutes to 1 hour.

For Bhune Besan

  • In a pan, add 3-4 tsp of butter and 3-4 tsp of oil.
  • Once the butter and oil are hot, add the whole spices, like bay leaf, cardamoms, black cardamom, cloves, black peppercorn, star anise, cinnamon stick and saute it for 1-2 minutes.
  • Lower the flame, add Vijay Besan Flour, little at a time, and mix it well. Do not add all the besan at one time, add it slowly and keep stirring it well on a low flame for about 3-4 minutes.
  • Once the besan mixture starts to boil, switch off the flame. Allow it to cool down completely. Discard the whole spices and use it for the marination.

For Second Marination

  • In a mixing bowl, add the hung curd, bhune besan ka mixture, mix it well, so that there are no lumps.
  • Next add the remaining half of the paste of Kashmiri red chili powder with mustard oil.
  • Add the dry spices like roasted cumin powder, red chili powder, black pepper powder, dry mango powder, garam masala powder, kasuri methi and salt. Give everything a nice mix.
  • Add the marinated chicken pieces and nicely coat it well with the second marination. Mix everything well. Cover and marinate it for 1 hour.
  • After 1 hour, take some skewers, add the chicken pieces into the skewers.

For Chicken Tikka

  • Heat a grill pan, in a bowl mix 2-3 tsp of butter with chopped mint leaves, brush it over a grill pan.
  • Place the skewers over the grill pan, brush some more butter on the chicken pieces.
  • Grill the chicken on a medium flame by turning them from all the sides for about 6-7 minutes or until the chicken pieces are cooked completely and it's ready to be served.
  • Serve it hot with your favorite chutney and enjoy

Tips for Cooking

  • Mix Kashmiri Red Chili Powder with Mustard Oil and keep it for at least 6 hours before marinating for good colour.
  • You can cook the chicken pieces in a normal pan or tawa or can even bake them.

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