A collage of Indian & western styled cuisine with a combo of tikka & herb butter rice

Chicken tikka with herbed rice_new


Chicken Tikka

Ingredient Grams/ml
Boneless chicken breasts 180 gms
Hung Curd (should not be sour) 180 gms
Ginger-garlic paste 25 gms
Red chilly powder 15 gms
Corriander powder 15 gms
Roasted jeera powder 10 gms
Dry ginger 3 gms
Garam masala 15 gms
Dry red chillies 3 gms
Lime/lemon juice 10 ml
Kashmiri red chilly powder 15 gms
Mustard oil 10 gms
Crushed kasoori methi leaves 2 gms
Rock salt To taste

Herb Butter Rice

Ingredient Grams/ml
Basmati rice 80 gms
Fresh parsley 3 gms
Fresh celery leaves chopped 3 gms
Butter 10 gms
Salt To taste
White pepper powder To taste

For Garnish

  1. 1 large onion cut into very thin rings
  2. Lemon wedge
  3. 1 tsp chaat masala

For Mint Chutney (accompaniment)

Ingredients Quantity
Mint 1 sprig
Corriander leaves ½ sprig
Green chillies 2 nos.
Hung curd 20 ml
Rock salt To taste
Garlic 1 clove
Ginger 5 gms


  1. Cut the boneless chicken breasts in equal cubes of 30 gms
  2. Add ginger & garlic paste with lemon juice to the chicken pieces & keep aside for 45 min
  3. Marinade the chicken pieces with hung curd & all spices & keep it for one and a half hours
  4. Skewered the chicken in sheeks & cook over slow fire in tandoor
  5. Separately cook herb butter rice & spread on a platter then skewer the cooked chicken pieces in shaslik stick & serve hot with onion laccha & lemon wedge accompanied with mint chutney 

Chef’s suggestions:

Best accompanied with a portion of salad & mint chutney