Angara Chicken Tikka Recipe | Chicken Angara Kabab | Tikka Kebab Recipe | Chicken Angara Tikka | Chicken Tikka Kebab | Chicken Tikka Recipe | Chicken Tikka Without Oven | Chicken Kebab | Murgh Tikka Kabab

Ingredients for Angara Chicken Tikka Kabab:

(Tsp-Teaspoon; Tbsp-Tablespoon)


– Boneless Chicken – 500 gms (cut into 1 inch cubes)

– Hung Curd- 3 tbsp (70 gms net) strained from around 300 ml curd/plain yogurt
– Kashmiri Chilli paste- 7-8 Kashmiri red chillies (3 tbsp) 60-70 gms paste
– Ginger Garlic paste- 2 tsp
– Turmeric powder- pinch (1/8 tsp)
– Red Chilli Powder- 1.5 tsp
– Garam Masala Powder- 1 tsp
– Cumin Powder- 1/2 tsp
– Chaat Masala- 1/2 tsp
– Kasuri Methi Powder- 1/2 tsp
– Oil- 4 tbsp
– Lemon Juice- 1 tsp
– Salt – 1 tsp
– Red Food colour – pinch (optional)

Other Ingredients:

– Oil-1 tbsp
– Ghee-1 tsp


– To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water.
– To make the Kashmiri Chilli paste, add the whole Kashmiri Chillis in a bowl and add hot water to cover the red chillies. Soak it in water for around an hour. You can remove the seeds before soaking if you want.
– Now remove from water and cut them into pieces. Blend this into a paste in a grinder/blender after adding 3-4 tbsp of the water in which the Chillies were soaked. Remove the paste and set aside.

– Add all the ingredients for the marinade in a bowl and mix it well with a whisk or fork. Now add the chicken cubes and mix it well to coat the pieces with the marinade.
Mix well and infuse with smoke.
1. Fire up a small piece of charcoal directly on the gas stove till it starts glowing.
2. Place & insert a small steel bowl or piece of foil in the middle of the marinade.
3. Once the charcoal is ready, hold it with a tong & place it in the steel bowl.
4. Immediately drop little ghee on the burning charcoal & close the lid immediately.
5. Do not open the lid for around 30 mins.
– Cover and keep marinated for a total of 2 hrs.You can also keep in the fridge.


– In case you’re using wooden skewers for the kebab, soak these in a plate/tray with water. Remove and pat dry before skewering the marinated chicken cubes.


– Give a mix to the marinated chicken pieces to coat the tikkas evenly.
– Now take the cubes and skewer them in the skewers, as shown in the video. Skewer 5-6 cubes/tikkas in each to leave a gap on both sides.

– Preheat the grill pan/tawa and then add 1 tbsp oil. Brush it well.
– Place the skewers side by side (3-4 skewers depending on size of the pan)
– Grill on medium high heat for 3 mins and then flip the skewers on the other side. Repeat on the other side for 3 mins on medium high heat.
– Baste with the oil on the pan at intervals to grill faster and to make these tender.
– Now flip the skewers on the side and grill it for 2-3 mins on medium low heat. Repeat on the other side for another 2-3 mins.
– It should take a total of 10-12 mins for the chicken to cook.
– Serve hot with onion rings and a dash of lemon.

#angarachickentikka #chickenangarakabab #chickentikkakebab #chickentikka #chickenkebab #chickenangara #spiceeats #spiceeatsrecipes #spiceeatschicken

Delicious Strawberry Dessert Ever | Strawberry Jello Mousse Cake | Yummy

Leave a Reply

Your email address will not be published.