How to make Kiwi Tandoori Chicken Tikka - Succulent pieces of grilled chicken marinated in a traditional tandoori masala with the addition of kiwi.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Kiwi (कीवी), Boneless chicken (हड्डी रहित चिकन)

Cuisine : Indian

Course : Snacks and Starters

Kiwi Tandoori Chicken Tikka Recipe Card

Kiwi Tandoori Chicken Tikka

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Kiwi Tandoori Chicken Tikka checkout Kiwi Lime Muffins, Sizzling Fruits With Mixed Fruit Sauce, Kiwi Pan Fried Fish. You can also find more Snacks and Starters recipes like Egg White Omelette With Bell Pepper And Spinach, Cocktail Paneer Sandwich, Pinwheel Chicken, Moongi De Wadey.

Prep Time : 1-1.30 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kiwi Tandoori Chicken Tikka Recipe

  • Kiwi peeled and chopped 2

  • Boneless chicken legs, cut into small cubes 4

  • Green chilli paste 1 teaspoon

  • Juice of 1 lemon

  • Ginger-garlic paste 1 tablespoon

  • Salt to taste

  • Oil 2 tablespo

  • Carom seeds (ajwain) 1/4 teaspoon

  • Gram flour (besan) 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint leaves chopped 1 tablespoon

  • Green chillies 2

  • Black peppercorns 6-8

  • Yogurt 1/4 cup

  • Black salt (kala namak) 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Roasted cumin powder 1/4 teaspoon


Step 1

Preheat oven to 180°C. Grease a baking tray with little oil.

Step 2

Combine chicken, green chilli paste, lemon juice, ginger-garlic paste and salt in a bowl. Mix well and set aside for 20 minutes.

Step 3

Heat 2 tablespoons oil in a non-stick pan. Add carom seeds and sauté for a minute.

Step 4

Add gram flour, reduce heat and sauté till browned. Switch off heat and transfer into a bowl. Add turmeric powder and mix well.

Step 5

Grind chopped coriander, chopped mint, green chillies, peppercorns and kiwi into a smooth paste.

Step 6

Add ground paste to sautéed gram flour alongwith yogurt, salt, black salt, garam masala powder and cumin powder. Mix well.

Step 7

Add chicken cubes and mix well coating the pieces well with the second marinade. Set aside for ½ hour.

Step 8

Insert chicken pieces onto satay sticks and place the sticks on the greased tray. Apply the leftover marinade on top of the chicken pieces, put the tray in preheated oven and grill for 8-10 minutes, turning once in between after 5 minutes.

Step 9

Remove from heat and serve hot with beetroot juliennes.