Indian communities place a high value on food, and kebabs and tikkas are frequently consumed as appetizers with beverages (or even as a snack). Meat pieces that have been skewered, grilled, baked, or fried and have flavors from fresh and dried spices served with chutneys and dipping sauces are usually a hit. Before serving, add onion rings and Indian chaat masala (a blend of spices; sour mango powder, cumin, and black salt).
Chicken tikka marinated in a flavorful black High on Chicken peppercorn sauce is cooked in a tandoor before being finished on a “dum.” The ideal snack to give your dish a flavorful twist is murgh kali Mirch ka tikka.
You may also use the High on Chicken sauce to increase the spiciness of your spicy tikka dish. Making wholesome and delectable tikka dinners is now amazingly quick and easy thanks to High on Chicken sauces. The widely utilized High on Chicken sauce is advantageous to everybody. High Chicken sauces come in a variety of tastes that may be used in various dishes.
- 2 kilos of tikka.
- 1 gram of hung curd
- Red chili powder, 15 grams
- 15 grams of whole black pepper
- pasteurized cheese, 150 grams
- 25 gms of powdered green cardamom
- 50 g of cornmeal
- 50 grams of kebab spice
- 100 ccs of cream, salt to taste
For the Sauce
- Cream 100 ml
- 25 g of chopped green chilies
- 50 g of coriander is used to garnish silver leaf.
Recipe For Murgh kali mirch tikka
- Cream cheese, hanging curd, salt, red chili powder, half of the cream, cornstarch, and all the powdered spices are used to marinate the chicken tikka.
- Remove from the heat for an hour to allow the chicken to absorb the flavor of the ingredients.
- Use 8 mm skewers for cooking the chicken tikka in a tandoor.
- Add lemon juice and kebab masala before baking the chicken.
- Add freshly chopped coriander as a garnish and serve.
History of Chicken Tikka and why it is so famous
It is essentially a boneless variation of tandoori chicken and is usually tiny pieces of boneless chicken roasted using skewers over a brazier called a Sangeetha or over charcoal.
The Persian term tikka, which means “parts” or “pieces,” is also known as tik in Turkish and tik in Azerbaijani. Punjabi cuisine also serves as a chicken dish. However, the meal is cooked over scorching coals in Kashmir and does not usually include boneless chunks. The pieces are continually fanned while being intermittently coated with ghee (clarified butter) to enhance flavor.
It is frequently consumed with tamarind and green coriander chutney, served with onion rings and lemon, or used to make chicken tikka masala.
On a hot platter with onions, chicken tikka is served as a meal called a “chicken tikka sizzler.” The meal is also well-liked in Afghanistan, although the Afghan version (like many other Persian, Turkish, and Arab cuisines) is milder than the versions on the Indian subcontinent and substitutes beef and lamb for the chicken.
Food is highly valued in Indian societies, and kebabs and tikkas are regularly eaten as appetizers. Before being completed on a “dum,” murgh kali mirch tikka is cooked in a tandoor while being marinated in a delicious black peppercorn sauce. The origins of the chicken dish chicken tikka may be traced to the Mughal era of the Indian subcontinent.
It is a boneless version of tandoori chicken, and it often consists of little pieces of boneless chicken cooked on skewers. Although beef and lamb are used instead of chicken in the Afghan version, the dish is nevertheless popular there.
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