Tired Of Eating Dry Pan Fried Chicken Try Juicy Creamy Garlic Mushroom Chicken Tikka Recipe 51g Protein 470 Calories

. Then, there's the pan-fried version that, for many, turns out dry.

On June 9, chef and certified nutritionist Aathira Sethumadhavan shared a delicious and juicy recipe for chicken tikka that will instantly elevate your daily meals. According to her, the dish is called creamy garlic mushroom chicken tikka, and it is the tastiest chicken tikka the chef has ever had.

200g mushrooms (button + oyster mix, or any mushroom of choice)

1. Sauté the chopped garlic and onion in ghee. Add the mushrooms and a pinch of salt, and cook until the water evaporates and the mushrooms soften.

2. Blend everything with a little water into a smooth, thick paste.

3. Mix it with yoghurt, cheese, black pepper, chilli flakes, oregano, lemon juice, salt, and sugar.

4. In a bowl, add the marinade and the chicken thighs; coat well, and marinate overnight in the fridge (or at least two to three hours).

5. If you have an air fryer, spread it on the tray.

For air fryer: 180°C for 14 to 15 minutes.

For the oven: bake at 180°C for 25 to 27 minutes, then grill for two to three minutes to colour, until golden and cooked through. Rest for a couple of minutes.

If you don't have an oven or an air fryer, you can also cook the chicken in a frying pan for about seven to eight minutes on both sides on a medium flame.

6. Lastly, to make the garlic butter, mix melted butter, garlic, chilli flakes and chaat masala. Brush it all over the chicken and enjoy.

Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.

This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.

Krishna Priya Pallavi is a journalist with over 9 years of experience, covering health, fashion, pop culture, travel, wellness, entertainment, festivals, mental health, art, decor, fitness, and sex and relationships. She is an alumna of the Indian Institute of Mass Communication (IIMC), Dhenkanal, and holds an undergraduate degree in Journalism and Mass Communication from Guru Gobind Singh Indraprastha University, Delhi. Her strong academic foundation informs her analytical and detail-oriented approach to storytelling, helping her uncover stories where none seem to exist. Before joining Hindustan Times, Pallavi worked with some of India’s leading media organisations. She spent close to three years at India Today, where she honed her newsroom skills and developed a sharp editorial sensibility. She also worked for over a year and a half at Vagabomb, ScoopWhoop’s feminist digital platform, where she explored stories through a gender-sensitive, socially aware lens. Pallavi has a deep interest in global fashion trends and international fashion seasons, and enjoys interviewing celebrities and tracking pop culture movements—interests that frequently translate into engaging, reader-friendly stories. Alongside lifestyle and entertainment, she has a keen eye for impactful health and wellness journalism, regularly interacting with doctors, designers, and digital content creators to bring nuance and credibility to her work. Born and raised in Haryana, Pallavi remains deeply connected to her ancestral roots in Odisha. Her ability to spot fresh angles brings curiosity and depth to stories she pursues. When not chasing deadlines, she enjoys spending time with her dog, planning her next vacation, reading, running new trails, and discovering new destinations.Read More