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Learn how to make Fennel Chicken Tikka with our Chef Prateek Dhawan.

Introduction
This dish is from the region of Kashmir. Its fascinating to see how produce from a region makes fabulous dishes that are heard to imagine. We all, as Indians use fennel in food in some way or the other. But, before I came across these kebabs. I never knew that fennel seeds can be used as the main ingredient and make kebabs that taste so delicious. The taste of fennel bulbs or aniseed adds a lot of freshness to the flavor and the flavor stands out, no matter what other spices you add to the dish. This dish is mild, flavorful and easy to make.

Fennel Chicken Tikka Ingredients

Cutting of Chicken
350 gm Chicken (boneless)

Cutting of Vegetables
1 Onion (diced)
1 Capsicum (diced)

Preparation for the Marination
1½ tsp Fennel Chicken
1 tbsp Fennel Stalk
1 tbsp Oil
1 tsp Turmeric Powder
1 cup Curd
Saffron Water
2 tsp Ginger Garlic Paste
1 tbsp Garam Masala Powder
1 tbsp Red Chilli Powder
1 tsp Black Pepper Powder
1 tsp Cumin Seed Powder
1 tbsp Fennel Seed Powder (roasted)
2 tbsp Cream
Salt (as per taste)
2 tbsp Chickpea Flour (roasted)

Chef's Trivia on the Recipe

Skewering the Tikka
Skewers

Frying the Tikkas
1 tbsp Oil
Butter (for basting)
Lemon Juice

Fennel Leaves (for Garnish)