Kashmiri Tujji

Kashmiri Tujji BBQ

Kashmiri Tujji is a popular grilled chicken dish from Kashmir, Northern India, known for its flavorful spices and tender texture. It is prepared by marinating meat in a blend of yogurt and aromatic spices before grilling it over charcoal. This dish has a rich history rooted in Kashmiri culinary traditions and is a popular choice for festive gatherings. It is a must-try for those seeking authentic Indian flavors.
hands-on time 30 minutes
Course Main Course
Cuisine Kashmiri
Servings 3


Tujji BBQ

  • 1 lb grill meat (boneless, skinless) [1] cut into 3/4-inch cubes
  • salt & chili powder to taste
  • 1/3 cup yogurt plain
  • 1 tsp lemon juice
  • 1 tbsp oil
  • 1 clove garlic grated or pressed
  • 1 inch ginger grated
  • 6-12 skewers [2]

Culinary Spice Kit

  • Fennel, black pepper, cinnamon, mustard, poppy seeds, nutmeg, cardamom, cloves


  • 4 tbsp carrots, cucumber, or radish, grated
  • 1 tbsp onions, grated & squeezed [3]
  • 1/3 cup yogurt
  • salt & pepper or chilies*

Mint Chutney (optional)

  • 1 cup fresh mint leaves finely chopped
  • 1/2 cup fresh cilantro leaves finely chopped
  • 1.2 inch ginger
  • 1 clove garlic
  • 1 lemon for juice
  • 1-2 fresh chilies to taste (optionally) finely sliced

Suggested Sides

  • rice or flatbread, and dips


Tujji BBQ

  • In a CONTAINER, add meat or substitute.
  • Rub it with salt & chili powder to taste.
  • Add yogurt, lemon juice, and oil (marinade basics), Tujji spices, garlic, and ginger.
  • Mix well to coat meat or substitute all around.
  • Cover. Let it marinate in the fridge 2 to 24 hours.
  • Thread the marinated pieces onto skewers. [2]
  • Grill meat or substitute or roast it in the oven:

Option 1 - Grilling

  • Preheat grill to medium-high heat.
  • Place the skewers on the grill and cook them for about 20-30 minutes, turning occasionally, all pieces are fully cooked and have a slightly charred and golden-brown appearance.

Option 2 - Roasting

  • Preheat OVEN to 425°F.
  • Place the skewers on a BAKING SHEET lined with greased aluminum foil. Roast the chicken in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Dip [4]

  • Choose one or two of the vegetables, 4 tbsp in total.
  • Add onions and salt to taste.
  • Mix with the yogurt. Season with pepper or chilies to taste.

Mint Chutney (optional)

  • In a BLENDER, blend mint, cilantro, 1 tbsp lemon juice, garlic, ginger, and salt and chilies to taste.
  • Add water as needed to create a thick sauce.
  • Cover and keep cool until serving.


  • Serve tujji with dips and rice or flatbread.
  • Enjoy!


[1] For instance boneless, skinless chicken, lamb loin, sirloin beef, veal, or substitute with mushrooms, eggplant, zucchini, firm tofu.
[2] If using wooden skewers, soak them first for 30 minutes in water.
[3] Substitute: 1 green onion, finely sliced
[4] Optionally, create more dips, each with a different combination of the ingredients added to the yogurt and salt, for instance:
  • One dip with cucumber, sliced fresh chilies and green onions.
  • Another one with carrots, radish, onions, black pepper, and optionally a dash of cumin or coriander.
Marceline Reid-Jaques
Marceline Reid-Jaques
Karen Jones
Karen Jones
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
The best way to try new dishes!

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