Saffron Chicken Tikka

Gluten Free
Health score
10%
Saffron Chicken Tikka
45 min.
3
160kcal
11.8%sweetness
100%saltiness
13.55%sourness
16.57%bitterness
69.77%savoriness
56.47%fattiness
100%spiciness

Ingredients

  • 350 grams chicken breast cubed ( approx. in 1 inch pieces)
  • 0.5 inch cinnamon sticks 
  •  nigella seeds black (I used only half the amount of its seeds)
  •  nigella seeds green
  •  cloves 
  •  to 2 chilies slit green
  • 0.5 tsp ginger/garlic paste 
  • 0.5 tsp ginger paste 
  •  pepper white
  • pinch saffron threads 
  • tsp milk 
  • servings salt to taste
  •  frangelico 
  •  frangelico 

Equipment

  • bowl
  • frying pan
  • grill
  • skewers
  • mortar and pestle
  • grill pan

Directions

  1. Soak saffron in warm milk for 15 to 20 minutes.
  2. In the meantime, dry roast the cinnamon stick, black cardamom seeds, green cardamom seeds, pepper corns and cloves. Pound them to a powder (not very fine).
  3. In a mortar and pestle grind the green chillies to a paste. (Using a pinch of coarse salt will help)
  4. Mix all the ingredients together and your marinade is ready.
  5. Ensure that you pat dry the chicken cubes.
  6. Transfer the chicken in a bowl
  7. Add the marinade to the chicken cubes and mix it well so that all pieces are well coated.
  8. Cover the bowl with a cling film and put it in the refrigerator.
  9. Leave the chicken to marinate over-night. (I marinated for almost 18 hours and the result was moist and tender chicken tikkas)
  10. I grilled these tikkas in my non-stick grill pan. Using a non-stick pan helped me keep the amount of oil to minimal.
  11. Soak the skewers in water for at least half an hour before you intend to serve them.
  12. Now take the skewers and start skewering the chicken pieces on them. I leave a little space in between the chicken pieces; else they stick together and do not get cooked well. (Perhaps the reason could be pan grilling)
  13. Keep the skewers ready and then heat the pan (medium hot).
  14. You can use an oil spray or pour a little oil using a spoon in a linear fashion across the grill pan.
  15. Place the skewers over the oiled pan and grill them on medium low heat.
  16. It will take approximately 45 seconds to a minute for one side to get cooked.
  17. Then turn around and cook the other side the same way.
  18. Serve them hot as a starter or as a main course with Bakarkhani!! Bon apptit!!

Nutrition Facts

Calories160kcal
Protein66.06%
Fat21.73%
Carbs12.21%

Properties

Glycemic Index
47.67
Glycemic Load
0.15
Inflammation Score
-2
Nutrition Score
12.809130434783%

Flavonoids

Kaempferol
0.04mg
Myricetin
0.01mg
Quercetin
0.01mg

Taste

Sweetness:
11.8%
Saltiness:
100%
Sourness:
13.55%
Bitterness:
16.57%
Savoriness:
69.77%
Fattiness:
56.47%
Spiciness:
100%

Nutrients percent of daily need

Calories:160.17kcal
8.01%
Fat:3.72g
5.73%
Saturated Fat:0.82g
5.12%
Carbohydrates:4.71g
1.57%
Net Carbohydrates:2.72g
0.99%
Sugar:1.2g
1.33%
Cholesterol:75.07mg
25.02%
Sodium:431.81mg
18.77%
Protein:25.47g
50.94%
Vitamin B3:12.19mg
60.95%
Selenium:37.63µg
53.75%
Vitamin B6:0.89mg
44.53%
Phosphorus:254.83mg
25.48%
Manganese:0.38mg
19.05%
Vitamin B5:1.68mg
16.82%
Potassium:446.4mg
12.75%
Magnesium:34.35mg
8.59%
Fiber:2g
8.02%
Vitamin B2:0.13mg
7.43%
Vitamin C:5.84mg
7.08%
Vitamin B1:0.08mg
5.29%
Zinc:0.74mg
4.94%
Iron:0.88mg
4.91%
Vitamin B12:0.25µg
4.19%
Copper:0.06mg
3.01%
Calcium:22.42mg
2.24%
Vitamin E:0.26mg
1.72%
Folate:5.07µg
1.27%
Vitamin D:0.15µg
1.02%
Source:Foodista