Chicken Tikka | Chicken Angara Tikka | Murg Angara Tikka | Barbeque Chicken | Grilled Chicken | Tandoori Chicken | Chicken Recipe | Finger Food | Street Food | Starter Recipe | Get Curried | The Bombay Chef – Varun Inamdar
Learn how to make Chicken Angara Tikka with our Chef Varun Inamdar.
0:00 Introduction
Chicken Angara Kabab is a spicy, fiery, hot dry Indian Chicken Appetizer recipe that’ll keep you entertained throughout any party. Absolutely tender chicken pieces completely coated in a secret Angara marinade. You can make this Angara Kabab in the oven, on a skillet or even on a grill. Try this best starter this weekend & enjoy the aromatic flavors of spices with chicken!
Chicken Angara Tikka Ingredients –
1:24 – First Marination
15-20 Garlic Cloves
3-inch Ginger (sliced)
1 tsp Red Chilli Flakes
500 gms Chicken (boneless)
2:15 – Second Marination
2 tbsp Mustard Oil
1 tsp Chaat Masala Powder
1 tsp Garam Masala Powder
1 tbsp Gram Flour
1/2 tsp Black Pepper Powder
1/2 tsp Turmeric Powder
2 tsp Red Chilli Powder
1 tbsp Hung Curd
1/2 tsp Dried Fenugreek Leaves
Salt (as required)
3:10 To Grill Chicken Angara Tikka
Metal Skewers
Onions (for garnish)
Coriander, Mint, Curd Chutney
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Tikka is a dish consisting of pieces of meat or vegetarian alternatives such as paneer with its origins tracing back to the Mughal dynasty. It is made by marinating the pieces in Spices and yoghurt and cooking them in a tandoor. There are many variations with the most popular being chicken tikka masala which was created by Ali Atif Aslam in Glasgow. Tikka is popular in countries such as Great Britain and also throughout the Indian subcontinent.
