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Creamy Chicken Tikkas

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“From a series of cookbooks compiled by the master chefs of India. I found a recipe of the same name on the site but found the ingredients and method totally different so I decided to post.”
READY IN:
4hrs 12mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Marinate the chicken cubes with ginger-garlic paste, salt and white pepper for 15 mins.
  2. Mix well together the beaten egg, cheese, green chillies, coriander, mace-nutmeg powder, cornflour and cream Add this to the chicken and marinate for 3 hours more atleast Skewer the chicken cubes 2 cm apart and roast in a preheated oven at 137C/275 F oven/ grill/ tandoor for 5-8 mins.
  3. Hang the skewers for 3-5 mins to drain, brush with oil and roast again for 3 mins Serve hot garnished with chopped coriander, tomato slices and lemon wedges.
  4. For any marinade that's left over I normally freeze and reuse for paneer (cottage cheese) tikkas, or add to scrabled egg the next morning or even use in a chicken casserole the next day. I hate to throw it out!! And this does not only go for this marinade but marinade for any tikka recipe. If there is no egg and cream in it I thicken it and serve at the side like a sauce.
  5. Edited recipe thanks to Latchy's review and my apologies to Latchy!!!

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