Kandhari Murgh Tikka (Chicken with Garlic, Chilies, and Pomegranate Molasses)
Pomegranate is a common ingredient in Northern Indian cuisine. A popular way to use them would be in this Kandhari chicken tikka recipe, where the chicken is marinated in pomegranate molasses, yogurt, ginger garlic paste, and Kashmiri chili powder. The chicken is then skewered and either broiled or grilled. Throughout the cooking process, the chicken is basted with ghee, giving it a nice char crust. Serve the chicken with parathas and red onions.
Servings: 4
Equipment
- metal skewers
Ingredients
- 2 lbs boneless skinless chicken thighs cut into large pieces
- 1 cup Greek yogurt
- 2 tbsp chickpea flour
- 1 1/2 tbsp ginger garlic paste
- 1 tsp Kashmiri chili powder
- 1/2 cup pomegranate molasses
- 1/2 tsp garam masala
- salt to taste
- ghee for basting
Instructions
- Mix together the yogurt and chickpea flour, making sure that any lumps are broken up. Stir in the ginger garlic paste, Kashmiri chili powder, pomegranate molasses, garam masala, and salt.
- Add in the chicken, making sure that all the pieces are evenly coated. Marinate overnight.
- Turn on your oven’s broiler. Skewer up the pieces of chicken on metal skewers. Place on a rack on a baking pan lined in foil.
- Broil for 5 minutes a side. Baste each side with ghee and broil for another 5 minutes a side.
- Let rest before serving. Skewers will be hot.
