Chicken Sulemani Tikka
Succulent chicken pieces marinated in a rich, creamy blend of yogurt, cashews, and mild spices, then grilled to perfection. A luxurious Mughlai appetizer that melts in your mouth and is perfect for special occasions.
For 4 servings
Prepare the First Marinade
- In a medium bowl, combine the chicken cubes, ginger-garlic paste, lemon juice, and 0.5 tsp of salt.
- Mix thoroughly to ensure each piece of chicken is well-coated.
- Cover and set aside for 30 minutes at room temperature.
Create the Cashew-Chili Paste
- Drain the soaked cashews.
- In a small blender or grinder, combine the drained cashews and green chilies.
- Blend to a very smooth paste, adding a tablespoon of water only if necessary to facilitate blending. The paste should be thick.
Prepare the Second Marinade
- In a large mixing bowl, whisk the hung curd until it is smooth and creamy.
- Add the prepared cashew-chili paste, fresh cream, roasted besan, white pepper powder, garam masala, cardamom powder, and the remaining 0.75 tsp of salt.
- Stir in 1 tbsp of vegetable oil and mix until everything is well combined into a thick, luscious marinade.
Combine and Marinate the Chicken
- Add the chicken from the first marinade to the creamy second marinade.
- Gently fold and mix until all the chicken pieces are completely coated.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight for the best flavor infusion.
Cook the Chicken Tikka
- If using skewers, thread the marinated chicken pieces onto them, leaving a small gap between each piece.
- Heat 2 tbsp of butter in a non-stick pan or grill pan over medium heat.
- Carefully place the skewers or individual chicken pieces on the hot pan. Cook for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and has beautiful golden-brown spots on all sides.
- Ensure the internal temperature of the chicken reaches 165°F (74°C).
Garnish and Serve
- Once cooked, remove the tikka from the pan and arrange on a serving platter.
- Sprinkle generously with chaat masala and garnish with freshly chopped coriander leaves.
- Serve immediately with mint chutney, sliced onions, and lemon wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest tikka, use chicken thighs instead of breast.
- 2Using hung curd is essential for a thick marinade. If you don't have it, hang regular yogurt in a muslin cloth for 2-3 hours to drain excess whey.
- 3Ensure the cashew paste is perfectly smooth to avoid a grainy texture in the final dish.
- 4Do not overcrowd the pan while cooking; cook in batches if necessary to ensure even browning.
- 5For a smoky 'tandoori' flavor, use the 'dhungar' method: place a small steel bowl in the center of the marinated chicken, add a piece of hot charcoal, pour a teaspoon of ghee over it, and immediately cover the main bowl for 5 minutes.
Adapt it for your goals.
Vegetarian
Replace chicken with 400g of paneer cubes or large mushrooms. Reduce marination time to 1-2 hours for paneer.
Nut FreeNut-Free
Substitute the cashews with an equal amount of soaked melon seeds (magaz) to create a similar creamy paste.
Spicier VersionSpicier Version
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of black pepper powder to the second marinade for an extra kick.
Baked VersionBaked Version
Preheat your oven to 400°F (200°C). Arrange the skewered chicken on a baking tray lined with foil and bake for 15-20 minutes, turning halfway through. Broil for the last 2 minutes for extra char.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for muscle growth, repair, and overall body function. A single serving provides a significant portion of your daily protein needs.
Promotes Gut Health
The use of hung curd (yogurt) introduces beneficial probiotics into the dish, which can help improve digestion and support a healthy gut microbiome.
Rich in Healthy Fats
Cashews provide monounsaturated fats, which are beneficial for heart health. These fats can help in managing cholesterol levels when consumed as part of a balanced diet.
Frequently asked questions
One serving of Chicken Sulemani Tikka (approximately 150g) contains around 430-460 calories. The exact count can vary based on the cut of chicken used (thigh vs. breast) and the amount of cream and butter.