{"id":16646,"date":"2021-06-18T23:49:40","date_gmt":"2021-06-19T06:49:40","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=16646"},"modified":"2023-08-25T05:10:48","modified_gmt":"2023-08-25T12:10:48","slug":"grilled-chicken-tikka-with-avocado-mint-chutney","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=16646","title":{"rendered":"Grilled Chicken Tikka with Avocado Mint Chutney"},"content":{"rendered":"\n
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Today I’m sharing my all time favorite recipe to fully embrace grilling season: Homestyle grilled chicken tikka with avocado mint chutney. This is perhaps one of the most popular Indian appetizer in restaurants in India and all over the world. It\u2019s a really simple process to throw this together, yet the end result is bold, vibrant, and amazingly flavorful. Served with the refreshing and zesty mint cilantro chutney to pick up all the flavors .\u2026trust me you’ll be returning for more!<\/p>\n\n\n\n

First marinate the chicken tenders or thinly sliced\/cubed breast in a combination of interesting spices, yogurt, garlic, ginger, and wait for it… mustard oil<\/strong>. Yes, mustard oil, that is a little secret restaurants use to get those smoky slightly charred intensely flavorful morsels of chicken. If you’re new to mustard oil I have to warn you it is pungent (something like sesame oil but different)<\/em> and an acquired taste. So I recommend start with one teaspoon and always<\/strong> cook it well. Traditionally mustard oil is a common cooking oil used in India for many of the vegetable and meat preparations and comes with good nutritionally benefits. I use it sparingly in certain dishes like eggplant and something like grilled chicken tikka.<\/p>\n\n\n\n

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I\u2019ve been making this recipe for years, my family and friends love it and I love how simple the process is \u2013 marinate the chicken, grill it, whip up a dip and serve. If you want o make meal out of it, simply grill up some veggies: eggplant, peppers, zucchini, red onions, serve it with a raita and naan in addition to the dip. It\u2019s a no-fuss kind of process that\u2019s pretty fool-proof as well.<\/p>\n\n\n\n

The key is the marinade I recommend you marinate it overnight or at least 4 hours, which is full of good flavor what I also love the color is all natural. The red color used in many places aka restaurants can be achieved by adding Kashmiri red chili powder or sweet paprika.You cannot go wrong with that combination of ingredients!<\/p>\n\n\n\n