Tandoori Tikka Seel Kand Recipe
How to make Tandoori Tikka Seel Kand
About Tandoori Tikka Seel Kand Recipe: Supremes of chicken stuffed with pepper, onion, and mint, and charcoal grilled. Served on top of potato cakes with sundried tomatoes and a hint of mint. This dish is an elegant option for a dinner party.
- Total Cook Time1 hr 20 mins
- Prep Time 10 mins
- Cook Time1 hr 10 mins
- Recipe Servings8
Ingredients of Tandoori Tikka Seel Kand
- 8 Chicken breasts (80-100g per breast)
- 6 Capsicums (red/yellow/green - 2 each)
- 1 Large Onion
- 6 Cheddar cheese slices
- 100 Ml Yogurt
- 100 Ml Fresh cream
- 3 Tbsp Ginger paste
- 3 Tbsp Garlic paste
- 2 Tbsp Red chilli powder
- 1 Tbsp Garam masala
- 1/2 Kg Potatoes
- 10 Pieces Black olive
- 2 Bunch Green coriander
- 6 slices Sun dried tomatoes
- 50 Gram Spring onion
- 2 Bunch Mint
- 50 Gram White butter
- 1 Tbsp Lemon juice
- 50 Ml Milk
- 2 Eggs
- 1 tsp Carom seeds (ajwain)
- 1 Aluminum foil
- 1 Tbsp Yellow food colouring
How to Make Tandoori Tikka Seel KandHideShow Media
Take the chicken breast & flatten with steak hammer like minute steak.
Slice capsicum, onion, tomato and cheese.
Stuff the chicken flat piccata with 3 slices of each pepper, onion, cheese and mint. Keep it in
the center of chicken piccata and roll it.
Take yoghurt, cream, ginger paste, garlic paste, red chilli powder, garam masala and yellow
food colouring. Make a paste.
Dip the rolled chicken in it & keep in chiller for at least 15 minutes.
Prepare the Potato Cakes:
Boil the potato. Chop some black olives, green coriander, mint and spring onion.
Add these and sundried tomatoes, cream to the boiled potato and mash it.
Make a roll of the mashed potato and cut into equal size (1 inch) pieces, and sear on a hot platter.
Put three potato slices or mini cakes in the plate lengthwise.
Grill the chicken & put on each of potato cake. Serve.