Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 400 grams of canned young green jackfruit thoroughly, rinse well under cold water, and press out excess moisture before cutting into 1-inch pieces.

2. 2

   In a large bowl, whisk together 1 cup of plain full-fat yogurt, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, 2 tablespoons of mustard oil, 1 tablespoon of lemon juice, 1 teaspoon of turmeric powder, 1.5 teaspoons of red chili powder, 1 teaspoon of garam masala, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 0.5 teaspoon of amchur powder, and 1 teaspoon of salt until smooth.

3. 3

   Add the prepared 1-inch jackfruit pieces, 1 large bell pepper cut into 1-inch squares, and 1 medium red onion cut into 1-inch squares to the marinade, ensuring all ingredients are well coated.

4. 4

   Cover the bowl and refrigerate the marinated jackfruit and vegetables for at least 2 hours, or preferably overnight, to allow the flavors to meld.

5. 5

   Preheat your tandoor oven to its highest setting (around 500-550°F or 260-290°C) or preheat a conventional oven with a baking sheet inside to the same temperature.

6. 6

   Thread the marinated jackfruit pieces, bell pepper squares, and red onion squares alternately onto metal skewers, leaving a small space between each piece for even cooking.

7. 7

   Carefully place the loaded skewers directly into the tandoor, or onto the preheated baking sheet in the conventional oven, and cook for 15-20 minutes, turning occasionally, until the jackfruit is tender and slightly charred at the edges.

8. 8

   Serve the Tandoori Jackfruit Tikka hot, garnished with fresh cilantro if desired, as a delightful Indian main course.