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Pineapple Chicken Tikka
Cuisine: North Indian
Course: Appetizer
Diet: High Protein, Non-Vegetarian
Description:
This Pineapple Chicken Tikka is a delightful and easy-to-make starter, perfect for any party or special brunch. The chicken is marinated in a blend of traditional Indian spices like red chilli powder, coriander powder, garam masala powder, and amchoor powder, creating rich, flavorful layers. The twist comes with the addition of pineapple, skewered with the chicken and cooked on a grill top pan, making it a truly mouthwatering dish.
Ingredients:
- 200 grams Chicken breasts, cut into 1-½ inch pieces
- 1 Pineapple, cut into triangles
- Oil, for tossing
- Ingredients for Marinade:
- 1 cup Hung Curd (Greek Yogurt)
- 3 tbsp Gram flour (besan)
- 3 cloves Garlic, ground to paste
- 1 inch Ginger, ground to paste
- 1 tbsp Kasuri Methi (Dried Fenugreek Leaves), powdered
- 1 tsp Fennel seeds (Saunf), roasted and ground to powder
- ½ tsp Ajwain (Carom seeds)
- ½ tsp Cumin powder (Jeera)
- ½ tsp Coriander Powder (Dhania)
- ¾ tsp Black pepper powder
- ¾ tsp Turmeric powder (Haldi)
- 1 tsp Red Chilli powder
- 2 tsp Garam masala powder
- ¼ tsp Black Salt (Kala Namak)
- Salt, to taste
Prep Time: 30 minutes
Cook Time: 15 minutes
Instructions:
- To begin, combine the yogurt and gram flour in a bowl to create a smooth paste.
- Using a pestle and mortar, pound the ginger, garlic, and kasuri methi leaves into a coarse paste. Add in the roasted fennel seeds and ajwain, and continue to pound until everything is blended well.
- Add this mixture to the yogurt paste along with the remaining spices (cumin powder, coriander powder, black pepper, turmeric, red chilli powder, garam masala powder, black salt, and regular salt). Stir well to combine.
- Place the chicken pieces and pineapple in a large bowl, pour the marinade over them, and mix thoroughly. Cover the bowl and let it rest for 30 minutes to 1 hour (or even overnight in the fridge for deeper flavor).
- Take skewers and alternate threading the marinated chicken pieces and pineapple onto them until full.
- Heat a grill pan over medium heat and add a little oil. Place a few skewers on the grill and brush a little of the remaining marinade on top.
- Add a spoon of ghee or oil onto the skewers. Allow them to cook, turning occasionally to ensure even charring, about 1 minute per side. Once charred and cooked through, remove the skewers and let them rest for at least 10 minutes on the grill.
- Serve hot, alongside jeera rice, raita, and carrot halwa for a complete meal.
Enjoy this delicious, grilled Pineapple Chicken Tikka as an unforgettable appetizer!