Kali Mirch Chicken Tikka | How to make Kali Mirch Chicken Tikka | Pepper Chicken Tikka | Black Pepper Chicken | Kali Mirch Murgh Tikka | Homemade Chicken Tikka | Pan Grilled Chicken Tikka | Tikka Recipe | How to make Chicken Tikka at Home I Easy Chicken Tikka Recipe | Chicken Appetizer | Chicken Starter Recipe I Starter Recipe | Quick & Easy Recipes | Chicken Recipe | Get Curried I Life Of A Chef | Chef Prateek Dhawan
Learn how to make Kali Mirch Chicken Tikka with our Chef Prateek Dhawan.
Introduction
Kali Mirch Chicken Tikka is a very humble, super delicious & flavourful chicken tikka, that requires a bunch of ingredients but the taste is spectacular! This pepper tikka is so good, it is traditionally cooked in black pepper and it is the coarse texture of the peppercorns that infuse the succulent pieces of chicken. Give this a try today & let us know how it turns out for you.
Kali Mirch Chicken Tikka Ingredients
1st Stage of Marination
500 gms Chicken Breast (chopped)
1 tbsp Ginger-Garlic Paste
1 tbsp Lemon Juice
Salt (as required)
1 tbsp Black Pepper (crushed)
2nd Stage of Marination
2 tbsp Curd
2 tbsp Fresh Cream
2 tbsp Cashew Nut Paste
3 tbsp Processed Cheese (grated)
1 tsp Ginger-Garlic Paste
1 tsp Green Chillies (chopped & seedless)
2 tbsp Coriander Seeds Powder
1 tsp Green Cardamom Powder
1 tsp Cumin Seeds Powder
1 tsp Garam Masala Powder
1 tbsp Mustard Oil
2 tbsp Black Pepper Powder
2 tbsp Coriander Leaves (chopped)
1/4 cup Chickpea Flour (roasted)
1 tbsp Dried Fenugreek Leaves (crushed)
Salt (as required)
For Smoky Flavour
Charcoal
1/2 tsp Dried Fenugreek Leaves
1 tbsp Ghee
Pan-Grilling the Tikkas
2 tbsp Oil
Ghee (for basting)
1 tsp Lemon Juice
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Tikkas and kebabs probably came to India from Central Asia, Persia, Afghanistan, and other places on the Silk Route. This country made them its own, imbuing them with spices, scents, and seasonings from its own, very rich regional cuisine. Tikkas are boneless chunks of meat, (normally chicken, lamb, or goat) marinated and grilled in a tandoor, whereas kebabs are made from ground, finely chopped or minced meat flavoured with a blend of spices and seasonings. These are shaped into flat patties, oval cylinders, or tubes (around a seekh or skewer). Tikkas reign across the robust, tandoori palates of Punjab and Delhi, and delicate kebabs dominate the subtler, more nuanced cooking of Awadhi and Lucknowi kitchens while the royal Nizami menus of Hyderabad in the south have their own array of unique kebabs. Tandoors or vertically deep clay ovens are used to cook tikkas and their typical smoky flavours come from the white-hot coals of the tandoor. They are so popular that there are entire tomes devoted to the skill of tikka and kebab making.
