Badaami Murg Tikka

Nilanjana Chakrabarti

Succulent pieces of chicken coated in a delectable marinade of U.S. grown almonds and pistachios and other flavoursome ingredients create a rich tapestry of flavours, which is perfect for a festive spread this Diwali or a yummy weeknight dinner. Served this with a cool and refreshing apple salad made with U.S. grown Granny Smith apples and a light pulao for a perfect meal for the whole family.

Ingredients

  • Green Apple Salad

    • ¼ cup
      of finely diced red onions
    • ¼ cup
      of finely diced U.S. grown Granny Smith apples
    • ¼ cup
      of finely diced cucumbers
    • ¼ cup
      of finely diced tomatoes
    • 1-2
      green chillies
    • 1 bunch
      of fresh cilantro leaves (optional)
    • Lemon juice
    • Salt for seasoning
    • Chaat masala
    • 2 tbsp
      pomegranate arils

  • Marination

    • 1 tsp
      ginger paste
    • 1 tsp
      garlic paste
    • 1 tbsp
      lemon juice
    • 1-2 tsp
      red chilli powder
    • 1/4 cup
      of hung curd or Greek yoghurt
    • 1/4 cup
      of U.S. grown almond and pistachio paste
    • 2 tsp
      of green chilli paste
    • 1 tbsp
      of cream cheese
    • 1 tsp
      of dried fenugreek leaves
    • 1 tsp
      of freshly cracked black peppercorns
    • Salt for seasoning

  • Chicken Kabobs

    • 500 gm
      boneless and skinless chicken thighs - diced into bit sized pieces
    • Ghee or clarified butter for basting
    • U.S. grown almond and pistachio
    • Pickled onions for garnish
    • Chaat masala for garnish

Instructions

    1. For the Green Apple salad combine the red onions, apples, cucumbers along with slit green chillies, chopped cilantro leaves. Add the lemon juice, salt and chaat masala as per taste and toss everything well. Let it rest for 10-15 mins and serve garnished with the pomegranate arils

    2. Marinate the chicken with all the ingredients mentioned under marination and let it rest for 2-3 hours.
    3. Skewer the marinated chicken and shallow fry it on stovetop basting it with ghee every 10 mins till the chicken is cooked through and has a beautiful golden crust outside. This can also be cooked on the BBQ or roasted in the oven
    4. Garnish the chicken kebabs with finely chopped almonds, pistachios, pickled onions and cilantro and serve with a refreshing green apple salad
Notes

Recipe developed by Nilanjana Chakrabarti from @hungrygirlintoronto.