The lip-smacking Mint Chicken Tikka is deeply flavoured to give your meal the perfect start. This starter dish is a new kind, which is a slight twist to the classic chicken tikka, but of course a delightful one. The combination of coconut, mint and coriander brings out a delicious flavour, which is rubbed onto the chicken pieces. To serve your guests, this is a perfect party starter. Marination with curd and spices imparts amazing flavour. An easy-to-make, and delicious one, mint chicken tikka is here to satisfy everyone’s taste buds.
It has been said that the chicken tikka has been introduced by the Mughals in the Indian subcontinent. Mint chicken tikka is another variation of chicken tikka. Generally, boneless chicken pieces are used, marinated in Indian spices and yoghurt and then baked using skewers over angeethi. The word tikka means bits or pieces in the Persian language. The marinated pieces are greased with ghee and fanned regularly during cooking. This increases the flavour. It is also roasted in a clay oven or tandoor, which is generally done by street side vendors or in restaurants.
The preparation of mint chicken tikka requires marination followed by cooking or grilling. Marination involves adding spices to the chicken pieces and putting them to rest for all the flavours of spices to blend. There is a second stage of marination too, where coconut, mint, and some spices are made into a paste and further addition of curd makes the tikka acquire the right flavour.
Mint Chicken Tikka is already a much-liked variant of the classic chicken tikka. A tasteful option for a yummy family snack time or a starter for a long-course meal, this dish is one to rely on. The star ingredients, mint and coconut are one to be grateful for in this appetizing dish. Serve hot with onion rings to get the best flavour.
Here’s the recipe for Mint Chicken Tikka.
Ingredients
For the first stage of marinade
- 500 gm chicken cubes (boneless)
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- Salt, as required
- ½ tsp black pepper powder
- 1 tbsp lemon juice
For the second stage of marinade
- 2 tbsp oil
- 6 garlic cloves
- 1-inch ginger (sliced)
- 3-4 green chilies (sliced)
- ¼ cup coconut (diced)
- ½ cup coriander leaves
- ½ cup mint leaves
- Water, as required
- 2 tbsp curd
- 1 tbsp coriander seed powder
- 1 tbsp yellow chilli powder
- 1 tbsp cumin seed powder
- 1 tbsp garam masala powder
- Salt, as required
- 1 tbsp coconut flour
- 2 tbsp chickpea flour
For grilling the chicken
- 1 tbsp oil
- 1 tbsp lemon juice
- Chaat masala (for garnishing)
Method
For the first stage of marination
- Take 500 gm diced chicken in a bowl.
- To this, add red chilli, turmeric powder, black pepper, salt, and lemon juice.
- Massage the chicken nicely and keep this to rest for a while.
For the second stage of marination
- In a pan, take some oil.
- To this, add cloves of garlic and ginger and saute for a few minutes.
- To the slightly cooked ginger-garlic, add some green chilli.
- Now, add diced coconut, chopped coriander leaves, and mint leaves.
- When the leaves start to reduce in size due to cooking, turn off the gas.
- Transfer the ingredients to a jar with some water to maintain consistency.
- Blend these ingredients in the jar.
- Add 2 tbsp curd and masalas - 1 tbsp coriander powder, yellow chilli powder, cumin powder, garam masala, and salt.
- Add 1 tbsp coconut flour and two tablespoon chickpea flour.
- Mix the contents thoroughly to make the second marination.
- Put the chicken pieces in the second marination mix and massage it thoroughly.
- Start putting the chicken pieces on the skewer, one chicken piece followed by one vegetable and so on.
For cooking the marinated pieces
- Put oil in a heated pan and start placing the skewers on it.
- Keep turning the skewers, so that cooking is done throughout.
- Brush some ghee too in between, so that the chicken does not get dry.
- Sprinkle some lemon juice and chaat masala.
- Serve hot with onion rings.
