Angara ||Tikka Kebab Dish|Chicken Angara Tikka| Kebab|Chicken Tikka Dish|Chicken Tikka Without Oven|Chicken Kebab|Murgh Tikka Kabab

Components for Angara Chicken Tikka Kabab:

( Tsp-Teaspoon; Tbsp-Tablespoon).


– Boneless Chicken – 500 gms (cut into 1 inch cubes).

– Hung Curd- 3 tbsp (70 gms net) strained from around 300 ml curd/plain yogurt.
– Kashmiri Chilli paste- 7-8 Kashmiri red chillies (3 tablespoon) 60-70 gms paste.
– Ginger Garlic paste- 2 tsp.
– Turmeric powder- pinch (1/8 tsp).
– Red Chilli Powder- 1.5 tsp.
– Garam Masala Powder- 1 tsp.
– Cumin Powder- 1/2 tsp.
– Chaat Masala- 1/2 tsp.
– Kasuri Methi Powder- 1/2 tsp.
– Oil- 4 tablespoon.
– Lemon Juice- 1 tsp.
– Salt – 1 tsp.
– Red Food colour – pinch (optional).

Other Active :.

– Oil-1 tablespoon.
– Ghee-1 tsp.


– To prepare the hung curd, pressure the water from the curd or plain yogurt utilizing a strainer or cloth to have a thick curd without any water.
– To make the Kashmiri Chilli paste, add the entire Kashmiri Chillis in a bowl and include hot water to cover the red chillies. Soak it in water for around an hour. You can remove the seeds prior to soaking if you want.
– Now eliminate from water and cut them into pieces. Mix this into a paste in a grinder/blender after adding 3-4 tbsp of the water in which the Chillies were soaked. Get rid of the paste and set aside.

– Include all the components for the marinade in a bowl and blend it well with a whisk or fork. Now add the chicken cubes and mix it well to coat the pieces with the marinade.
Mix well and infuse with smoke.
1. Fire up a small piece of charcoal straight on the gas stove till it starts radiant.
2. Location & insert a small steel bowl or piece of foil in the middle of the marinade.
3. When the charcoal is prepared, hold it with a tong & location it in the steel bowl.
4. Instantly drop little ghee on the burning charcoal & close the lid right away.
5. Do not open the lid for around 30 minutes.
– Cover and keep marinated for a total of 2 hrs.You can likewise keep in the refrigerator.

– In case you're using wooden skewers for the kebab, soak these in a plate/tray with water. Eliminate and pat dry before skewering the marinaded chicken cubes.


– Provide a mix to the marinated chicken pieces to coat the tikkas evenly.
– Now take the cubes and skewer them in the skewers, as displayed in the video. Skewer 5-6 cubes/tikkas in each to leave a gap on both sides.

– Preheat the grill pan/tawa and then include 1 tablespoon oil. Brush it well.
– Place the skewers side by side (3-4 skewers depending on size of the pan).
– Grill on medium high heat for 3 minutes and then flip the skewers on the other side. Repeat on the other side for 3 minutes on medium high heat.
– Baste with the oil on the pan at periods to grill quicker and to make these tender.
– Now turn the skewers on the side and grill it for 2-3 mins on medium low heat. Repeat on the other side for another 2-3 minutes.
– It must take a total of 10-12 mins for the chicken to prepare.
– Serve hot with onion rings and a dash of lemon.

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About the Author: Yvette Cook


  1. Oh my God!!!😲😲finaly here to this recipe. Nafisa ma’am and audience believe me i’m waiting for this delicious and crunchy recipe.

  2. Thank you for showing an awesome kebab receipe mam loved it very much and will definitely try it out and let you know how it turned out to be

  3. That looks so delicious and refreshing! The way you prepared is so easy…stay connected❤❤

  4. Always yummy 😋 food with simple ingredients insha allah this dish is going to be in my pre Ramzan preparation menu Thank u..

  5. Zabardast recipe really good and delicious 😋 l will definitely try this 😋😋😋😋

  6. Wow,Awesome, Thank You so much Chef Nafisa for the wonderful Recipe, looks so juicy & Tender 👌👌🙏🙏

  7. Amazing …..mouth watering….. and very very tasty recipe i love spice eats…You are awesome.

  8. Look like yummy 🤤this recipe I will try thank you so much sharing this recipe

  9. This would be great on a bbq. I wonder if that coal with ghee step is needed if the kebabs are going on a bbq

  10. Very nice . The ingredients and the way they come together in the marinade is indeed a brilliant way to awaken the taste buds. Thanks for this presentation.
    Will try it this weekend . Brilliant

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