Total Time
4hrs 12mins
Prep 4 hrs
Cook 12 mins

From a series of cookbooks compiled by the master chefs of India. I found a recipe of the same name on the site but found the ingredients and method totally different so I decided to post.

Ingredients Nutrition


  1. Marinate the chicken cubes with ginger-garlic paste, salt and white pepper for 15 mins.
  2. Mix well together the beaten egg, cheese, green chillies, coriander, mace-nutmeg powder, cornflour and cream Add this to the chicken and marinate for 3 hours more atleast Skewer the chicken cubes 2 cm apart and roast in a preheated oven at 137C/275 F oven/ grill/ tandoor for 5-8 mins.
  3. Hang the skewers for 3-5 mins to drain, brush with oil and roast again for 3 mins Serve hot garnished with chopped coriander, tomato slices and lemon wedges.
  4. For any marinade that's left over I normally freeze and reuse for paneer (cottage cheese) tikkas, or add to scrabled egg the next morning or even use in a chicken casserole the next day. I hate to throw it out!! And this does not only go for this marinade but marinade for any tikka recipe. If there is no egg and cream in it I thicken it and serve at the side like a sauce.
  5. Edited recipe thanks to Latchy's review and my apologies to Latchy!!!


Most Helpful

This was a treat done on the bbq. The meat was very tender and the marinade had permeated every bit making every bite succulent. I did a bit of fusion and wrapped the chicken tikka in pita bread and added the coriander and tomato slices to that, along with a bit of chopped green onion and a squeeze of lemon. It made for a marvelous sandwich. Thanks Fay.

evelyn/athens June 27, 2004

This is certainly different to the normal chicken tikka recipes. It has a lovely flavour and was very tender and moist but I do think its a pity the marinade gets thrown out.

Latchy April 18, 2004

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