Ingredients with Measurements:
- 500g boneless chicken breast, cut into cubes
- 1 cup dried plums (aloo bukhara), soaked in water for 30 minutes
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp salt
- 2 tbsp oil
Special Equipment Needed:
- Skewers
- Grill or oven
Step-by-Step Instructions:
1. In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, cumin powder, coriander powder, garam masala powder, and salt.
2. Add chicken cubes to the bowl and mix well. Marinate for at least 2 hours or overnight in the refrigerator.
3. Preheat the grill or oven to 400°F.
4. Thread the chicken and soaked plums onto skewers, alternating between chicken and plums.
5. Brush the skewers with oil and place them on the grill or in the oven.
6. Grill or bake for 15-20 minutes, turning the skewers occasionally, until the chicken is cooked through and slightly charred.
7. Serve hot with mint chutney and naan bread.
- Time:
Preparation time: 2 hours (including marination time)
- Cooking time: 15-20 minutes
Temperature:
- Grill or oven: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 310
- Fat: 11g
- Carbohydrates: 22g
- Protein: 31g
Substitutions for ingredients:
- Chicken can be substituted with paneer or tofu for a vegetarian version.
- Dried plums can be substituted with apricots or raisins.
Variations:
- Add chopped onions and bell peppers to the skewers for extra flavor and color.
- Use different spices or spice blends for a different flavor profile.
Tips and Tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- Use metal skewers instead of wooden ones for easier handling and less waste.
- If using an oven, place the skewers on a baking sheet lined with parchment paper to prevent sticking.
Storage Instructions:
- Leftover tikka can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the tikka in the oven or microwave until heated through.
Presentation Ideas:
- Serve the tikka on a bed of lettuce or with sliced cucumbers and tomatoes for a colorful presentation.
Garnishes:
- Garnish with fresh cilantro or mint leaves for added flavor and freshness.
Pairings:
- Serve with mint chutney, raita, or tamarind chutney for dipping.
Suggested Side Dishes:
- Serve with naan bread or rice pilaf for a complete meal.
Troubleshooting Advice:
- If the chicken is not cooked through, continue grilling or baking until fully cooked.
Food Safety Advice:
- Make sure to marinate the chicken in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
Food History:
- Aloo bukhara is a popular ingredient in Pakistani and Indian cuisine, often used in savory dishes for its sweet and tangy flavor.
Flavor Profiles:
- This dish has a spicy and tangy flavor from the marinade, balanced by the sweetness of the dried plums.
Serving Suggestions:
- Serve as an appetizer or main course at a dinner party or family gathering.
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Region: Indian