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Before you jump to Chicken Tikka Sticks recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
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We hope you got insight from reading it, now let’s go back to chicken tikka sticks recipe. You can cook chicken tikka sticks using 20 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to make Chicken Tikka Sticks:
- Prepare Chicken Tikka
- Get 12 boneless skinless chicken thighs
- Prepare tandoori marinade recipe below
- You need 1/2 cup lemon juice
- Provide Tandoori marinade
- Prepare 1 Tbsp cumin powder
- Use 1 Tbsp coriander powder
- Provide 2 tsp madras curry powder
- Provide 1 tsp turmeric powder
- You need 1 tsp mint sauce
- You need 2 tsp kashmiri chili powder
- You need 1 Tbsp coriander stems/leaves chopped
- Provide 2 tsp salt
- Use 1 Tbsp kasoor methi - dried fenugreek leaves
- Take 1 Tbsp tandoori masala
- Provide 1 Tbsp garlic ginger paste
- You need 3 Tbsp vegetable oil
- Provide 1/4 cup Yoghurt
- Get 1/2 cup Bell peppers diced in cubes
- Provide 1/2 cup Onions diced in cubes
Steps to make Chicken Tikka Sticks:
- Combine all the ingredients for the tandoori marinade in a stain proof bowl. Cut each thigh into 4 pieces. Cut each breast, if using, into 8 pieces.
- Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.
- Soak skewers in water for 30 minutes.
- Add the lemon juice to the chicken. Mix to combine. Let stand no more than one hour.
- Light your grill. Build a two zone fire if using charcoal. Turn one burner to high and another to low if using gas.
- Remove chicken from marinade. Use gloves if you have them. Tandoori marinade stains something fierce.
- Grill the chicken over indirect heat until almost done - around 10-15 minutes.
- You want an internal temperature of about 150 F for breasts or 160F for thighs at this point. You will be cooking them a bit more over direct heat. Your final target is 165F for breasts and 175F for thighs.
- Move chicken over direct (high) heat and grill an additional 2-4 minutes, turning every minute. You want a bit of char but you don't want it to burn or dry out.
- Add the diced bell peppers and onion in the leftover marinade and mix to coat. Now add the coated veggies on the grill/Tawa and cook till slightly charred.
- Skewer the chicken and grilled veggies and serve on a bed of salad or along with some onion and mint dip.
- Tag @appetizing.adventure on Instagram if you try this recipe!
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