Hi guys!
This is your Punjabi Chef Prateek, the hottest Chef on the internet
and I'm back with yet another Tikka recipe.
So guys without wasting any more time,
Let's start making Badami [Almond] Murgh Tikka.
This Tikka recipe like most of my Tikka recipes are done in two stages of marination.
Do you know why?
Well, two stages of marination keep the chicken soft, moist, and tender
once the chicken is cooked.
To start with the first stage of marination,
I've taken chicken cubes around 400 gms in a bowl.
In that I'm going to add Ginger-Garlic paste.
Red Chilli Powder.
Some Salt
and one full Lemon Juice.
Now massage the chicken nicely.
After massaging the chicken nicely, let it set aside for 30 mins
by that time I'll grab a cup of coffee.
Now that our chicken has rested well.
Let's start with the second stage of the marination.
For that, I'll take a bowl.
In that I'm going to add first curd.
Almond Paste.
Fresh Cream.
Some Chickpea Flour.
Dried Fenugreek Leaves.
Garam Masala.
Chaat Masala.
And, Salt.
Now, we'll whisk it nicely.
After whisking the marination,
I'll add the chicken which we marinated earlier into the bowl.
Now, we'll massage the chicken nicely in the marination.
I'm going to set it aside at least for two and a half hours
and then we'll start putting the chicken on the skewer.
Guys, now our chicken has rested well in the marination
we'll start putting the chicken on the skewers.
And start putting one piece at a time.
And once we are done with one skewer, we'll follow the same for the rest.
Let's start grilling them.
For that, I'm going to switch on the gas.
Add Oil.
Once the oil heats up, I'm going to take one skewer
and drizzle some Almond Flakes on top of it,
and then we'll place it on the grill,
and we'll do the same for the others.
After grilling the chicken for 7-8 mins, it's time to baste the chicken
so the chicken remains moist and tender once it is done.
For that, I'm going to mix melted Butter with Fenugreek Leaves
and mix it nicely.
And apply it on the chicken.
So, guys, our tikka is ready, let's start plating them.
I'll switch off the gas.
Once done let's sprinkle some freshly chopped Coriander
and Chaat Masala.
And we are done with our Badami Murgh Tikka.
There you go guys, our Badami Murgh Tikka is now ready.
I hope you enjoyed your Punjabi Chef making this delicious recipe
and if you really love this recipe,
do share your love in the comment section below.
I'll see you soon in the next episode.
Till then take good care of yourself and keep cooking.