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Learn how to make Dahi Lasooni Chicken Tikka with our Chef Prateek Dhawan.

0:00 - Introduction
Lasooni tikka or lehsuni tikka is a little less famous than its cousin the murgh or chicken tikka. But in my book, it gets more points for its bold, garlicky, savouriness. The lasooni tikka is made with succulent chunks of chicken marinated in a generous amount of garlic and a few seasonings others don't. I just feel that a marinade with yoghurt would infuse the chicken (especially the breast meat) with extra moisture and succulence. It's common to use chicken breasts but I prefer to go with boneless thighs for their flavour and fat. Try this best starter on this rainy day & enjoy the aromatic flavors of spices with chicken!

Dahi Lasooni Chicken Tikka Ingredients

0:50 - For Marination
300 gms Chicken Breast
1cup Hung Curd
2 Tbsp Garlic paste
1 tbsp Green Chili Paste
2 tbsp Cashew nuts paste
2 tbsp Fresh cream
1 tsp Red Chilli powder
1 tbsp Garam masala powder
1 tbsp Black pepper and cumin powder
1 tbsp Coriander Seeds Powder
Salt (as required)
2-3 tbsp Roasted Chickpea flour
2-3 tbsp Mustard oil

04:46 -To Grill Dahi Lasooni Chicken Tikka
2 tbsp Mustard oil (for Grill)
1-3 tsp Butter (melted)
1/2 lemon juice
Coal
1 tsp Butter

06:45 - Serving
Chaat Masala
Coriander Leaves (chopped)