Mughlai Murgh Tikka

Ingredients

In this adaptation of Kanmuri yakitori to Mughlai cuisine, the key differences lie in the spices and flavors used. While Kanmuri yakitori is typically seasoned with soy sauce, mirin, and sake, Mughlai Murgh Tikka incorporates a blend of traditional Mughlai spices such as cumin, coriander, and garam masala. The grilling technique remains the same, but the marinade is enriched with yogurt, ginger, and garlic, giving the dish a distinct Mughlai flavor profile. We alse have the original recipe for Kanmuri yakitori, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 tablespoon garam masala 1 tablespoon garam masala
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• Salt to taste Salt to taste
• Vegetable oil, for grilling Vegetable oil, for grilling
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, garam masala, red chili powder, turmeric powder, lemon juice, and salt. Mix well to form a smooth marinade.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together.
3. 3.
   Preheat the grill to medium-high heat. Brush the grill grates with vegetable oil to prevent sticking.
4. 4.
   Thread the marinated chicken pieces onto skewers, leaving a small gap between each piece.
5. 5.
   Place the skewers on the preheated grill and cook for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes.
7. 7.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Yogurt — Use thick, Greek-style yogurt for a creamy and rich marinade.
• Ginger paste — If fresh ginger is not available, you can substitute it with ginger powder.
• Garlic paste — Freshly minced garlic can be used as an alternative to garlic paste.
• Garam masala — Prepare your own garam masala by toasting and grinding whole spices like cardamom, cinnamon, cloves, and black peppercorns for a more authentic flavor.
• Lemon juice — Freshly squeezed lemon juice is recommended for the best taste.

Tips & Tricks

• For an extra smoky flavor, you can grill the chicken over charcoal instead of a gas grill.
• Soak the wooden skewers in water for 30 minutes before threading the chicken to prevent them from burning.
• Serve the Mughlai Murgh Tikka with mint chutney and naan bread for a complete Mughlai experience.
• If you prefer a spicier tikka, increase the amount of red chili powder according to your taste.
• Marinating the chicken for a longer duration, such as overnight, will intensify the flavors.

Serving advice

Serve the Mughlai Murgh Tikka as an appetizer or as a main course accompanied by fragrant saffron rice or butter naan. Garnish with a sprinkle of chaat masala for an extra burst of flavor.

Presentation advice

Arrange the grilled chicken skewers on a platter, garnished with fresh coriander leaves. Serve with a side of mint chutney and lemon wedges for a vibrant and inviting presentation.