The kulfi resembling texture, mouth melting Kulfi Chicken Tikka is all one needs to uplift the mood and start your meal
Image Credit: Evening Standard
Kulfi Chicken Tikka is one of those unique starter or snack dishes that is there to fulfil cheese cravings. A perfect starter dish, ideal before a dinner meal, the grilled-marinated chicken packed with cream, cashew paste and cheese pleases the taste buds well. A little smokey flavour imparted through coal makes the dish more exquisite. This dish requires two stages of marination: one with spices and the other with cheese, cashew paste and fresh cream, which is responsible for the delectable taste. Enjoy with mint chutney and onion rings to get the best taste.
Mughal era leaders introduced the dish Chicken Tikka, numerous variants of which are available now. This is more popular in India, Pakistan and Bangladesh. Generally, boneless chicken pieces/ dices together or without vegetables are marinated with curd and spices, rested and baked using skewers. It has also acquired the place of a cuisine in Punjab. A different version in Afghanistan is less spicy, and uses beef and lamb along with chicken.
Method Of Preparation
Preparation of Kulfi Chicken tikka is similar to that of a classic chicken tikka, except for a few ingredients. The basic process of marinating and grilling/ baking is the same but the marinate used and a few spices are different. The purpose is to get a melt in mouth taste, which is achieved through cheese, cream and cashew paste.
500 gms Chicken Cubes (boneless)
2 tablespoon Ginger-Garlic Paste
Salt (as required)
1 tablespoon Lemon Juice
1 tablespoon Hung Curd
2 tablespoon Cashew Nut Paste
2 tablespoon Fresh Cream
1 teaspoon Green Chillies (crushed)
1 teaspoon Green Cardamom Powder
1 teaspoon White Pepper Powder
2 teaspoon Garam Masala Powder
1 & 1/2 Coriander Leaves (chopped)
1 teaspoon Dried Fenugreek Leaves (crushed)
Salt (as required)
50 gms Processed Cheese (grated)
For Smokey Flavour
1 teaspoon Butter
Grilling the Skewered Chicken
Oil (during grilling)
Butter (for basting- keeping chicken moist)
80 gms Mozzarella Cheese (grated)
100ml Hot Water
Take cubes of chicken
Add two tablespoon ginger-garlic paste followed by salt and lemon juice
Massage the chicken thoroughly
Keep it for rest for at least 15 minutes
Take one tablespoon hung curd, two tablespoon cashew paste, two tablespoon fresh cream,
Now add masalas: one teaspoon chopped green chilli, one teaspoon green cardamom powder, one teaspoon white pepper powder, two teaspoon garam masala, one and half spoon coriander leaves, one teaspoon kasoori methi, salt
Finally add 50g processed cheese
Mix thoroughly to make a thick creamy paste
Add chicken pieces to this marinate mixture and let it rest for few minutes
Take a charcoal piece and heat it over the flame.
Add this coal piece in a small bowl in the center of the marinate.
In this chicken marinate, add the burnt coal piece, pour some butter and cover the bowl to impart the smokey flavour.
Grilling or Baking of Chicken Tikka
Put the chicken pieces on the skewer carefully
Head towards grilling
Heat a pan and add some oil
Place the skewers over the heated oil
Let the chicken pieces cook thoroughly; keep changing sides to allow cooking evenly
Keep spreading some ghee so that the chicken remain moist
While cooking prepare mozarella cheese spread by taking 80g mozarella cheese, add some hot water and grind to make a fine paste
Remove the chicken pieces from the skewer and place it on the serving plate
Place each piece a little distant from one another
Apply the prepared cheese spread on the top of each piece
Bake the chicken pieces by placing the plate in the oven for two to three minutes at 160 degree celcius
Garnish with saffron and crushed pistachio
Enjoy the creamy texture resembling kulfi as a starter or a snack and share with your family and friends. Lacing with cheese makes the chicken pieces even more tempting and delicious.
This will be a good recipe to satisfy those evening hunger pangs, especially during the weekends.
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