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.
1lbgrill meat (boneless, skinless) [1]cut into 3/4-inch cubes
salt & chili powder to taste
1/3cupyogurtplain
1tsplemon juice
1tbspoil
1clovegarlicgrated or pressed
1inchgingergrated
6-12skewers [2]
Culinary Spice Kit
Fennel, black pepper, cinnamon, mustard, poppy seeds, nutmeg, cardamom, cloves
Dip
4tbspcarrots, cucumber, or radish, grated
1tbsponions, grated & squeezed [3]
1/3cupyogurt
salt & pepper or chilies*
Mint Chutney (optional)
1cupfresh mint leavesfinely chopped
1/2cupfresh cilantro leavesfinely chopped
1.2inchginger
1clovegarlic
1lemonfor juice
1-2fresh chilies to taste (optionally)finely sliced
Suggested Sides
rice or flatbread, and dips
Instructions
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
Serve tujji with dips and rice or flatbread.
Enjoy!
Notes
[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.