Grilled chicken cubes marinated with yoghurt (Dahi Murg Tikk recipe
ingredients
4 Chicken breasts, cut into boneless cubes
3/4 cup (150 g) 5 oz Yoghurt (dahi)
1 tsp (6 g) Garlic (lasan) paste
1 1/2 tsp (9 g) Ginger (adrak), finely chopped
1 Onion, small, grated
1 tsp (2 g) Red chilli powder
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
Salt to taste
Butter for basting
3/4 cup (150 g) 5 oz Yoghurt (dahi)
1 tsp (6 g) Garlic (lasan) paste
1 1/2 tsp (9 g) Ginger (adrak), finely chopped
1 Onion, small, grated
1 tsp (2 g) Red chilli powder
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
Salt to taste
Butter for basting
method
1. Combine yoghurt, garlic paste, ginger, onion, red chilli powder, coriander powder, and salt together in a bowl; mix well. Add chicken cubes to the marinade and coat evenly. Cover the bowl and refrigerate for at least 6 hours or overnight.
2. Skewer the chicken cubes. Roast in a preheated oven / grill / tandoor, turning the cubes occasionally, for 8 - 10 minutes or until cooked thoroughly, basting at least once.
3. Remove the cubes from the skewers and place on a warmed serving dish. Garnish with onion rings, tomato slices, and green coriander. Serve at once.
2. Skewer the chicken cubes. Roast in a preheated oven / grill / tandoor, turning the cubes occasionally, for 8 - 10 minutes or until cooked thoroughly, basting at least once.
3. Remove the cubes from the skewers and place on a warmed serving dish. Garnish with onion rings, tomato slices, and green coriander. Serve at once.
serving amount
serves 3 - 4
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more information
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