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Succulent chicken pieces marinated in a luscious, creamy green masala made from yogurt, cilantro, and mint. This unique Bohra-style tikka is mildly spicy, incredibly tender, and melts in your mouth, with an optional smoky finish.
Prepare the Green Marinade Paste (5 minutes)
Marinate the Chicken (5 minutes + 4 hours marination)
Cook the Chicken Tikka (15-20 minutes)
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Succulent chicken pieces marinated in a luscious, creamy green masala made from yogurt, cilantro, and mint. This unique Bohra-style tikka is mildly spicy, incredibly tender, and melts in your mouth, with an optional smoky finish.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 384.68 calories per serving with 41.14g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Optional: Infuse with Smoky Flavor (Dhungar Method) (10 minutes)
Serve (2 minutes)
Replace the chicken with 500g of paneer cubes or firm tofu. Reduce the marination time to 1-2 hours.
Substitute the cashews with 2 tablespoons of roasted gram flour (besan) or 2 tablespoons of thick coconut cream to achieve a similar creamy texture.
Increase the number of green chillies to 6-8, or add 1/2 teaspoon of red chilli powder to the marinade for extra heat.
Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The use of yogurt (curd) provides beneficial probiotics, which help maintain a healthy balance of gut bacteria, aiding digestion and improving nutrient absorption.
Herbs like coriander and mint, along with spices like ginger and garlic, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
Cashews contribute monounsaturated fats, which are beneficial for heart health by helping to lower bad cholesterol levels.
One serving of Bohra Chicken Tikka contains approximately 440 calories, primarily from the chicken, cream, and cashews. This can vary based on the exact ingredients and cooking oil used.
It can be part of a healthy diet. It's high in protein from chicken and contains probiotics from yogurt. To make it healthier, you can reduce the amount of cream or use low-fat yogurt and pan-fry with minimal oil.
Yes, you can. For a lighter version, you can omit the fresh cream entirely. The hung curd and cashews will still provide a good amount of creaminess. The flavor will be slightly tangier.
Store leftover chicken tikka in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. Avoid overheating to prevent the chicken from drying out.
Absolutely. Preheat your oven to 400°F (200°C). Arrange the marinated chicken on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until cooked through. Broil for the last 1-2 minutes to get a nice char.
Dhungar is a traditional technique of infusing food with a smoky flavor using hot charcoal. It is completely optional but highly recommended as it imparts an authentic, restaurant-style tandoori aroma to the dish.