- Add salt, ginger garlic paste and lemon with chicken in a bowl for the first marinade and mix well.
- cover the bowl and refrigerate for half an hour to one hour.
- Add hung curd, mustard oil, tandoori masala, kashmiri red chilli, turmeric, garam masala and black pepper powder in the pre-marinated chicken and mix well.
- Keep the chicken aside for marination for another 30 minutes.
- Pre heat the oven to 200 degree C.
- line the skewers on a lined baking tray and grill the chicken for 10-12 minutes.
- Rotate the skewers and grill for another 10-12 minutes.
- When the chicken is completely cooked, remove it from the oven.
- When the tikka slightly cools down, cut the chicken into small pieces.
- Add the chicken into a blender with chaat masala, black salt and fresh cream and blend it to a smooth paste. Make sure the mixture has piping consistency.
- Chicken tikka mousse is ready, transfer the mixture to a piping bag and pipe it into a canape or onto a short crust disc.
- Garnish it with pickled onions and fried juliennes of egg plant. (optional) and serve.
chicken tikka mousse served on the base of short crust disc and garnished with pickled onions and juliennes of fried egg plant.
chicken tikka mousse
#myrecipe
#FoodismSummerBonanza
By jasnidh kaur
Apr, 13th
740
Servings
8 persons
Cook Time
1 hr
Ingredients
13
- 15
Ingredients
- boneless chicken- 400 gms
- salt- to taste
- ginger garlic paste- 1 tsp
- lemon juice of 1 lemon
- hung curd- 2 tbsp
- mustard oil- 3 tbsp
- tandoori masala- 1 tsp
- kashmiri red chilli powder- 1 1/2 tsp
- turmeric powder- 1/4 tsp
- garam masala powder- 1/4 tsp
- black pepper powder- 1/4 tsp
- chaat masala- 1/2 tsp
- black salt- to taste
- fresh cream- 1/3 cup
- canapes/ short crust discs
Instructions
Notes/Tips
1. Make sure the chicken is completely cooked but not over cooked. 2. Apply melted butter onto the chicken when it is partially cooked for a better flavor.
