Give a Unique Twist to Your All-Time Favourite Chicken Tikka

Ingredients

• 350 Gms Boneless Chickencut into cubes
• Melted butter(for basting)

• For Marinating

  ⅓ cup hung curd
• 1 tsp Kashmiri red chilli powder
• 1 tsp chicken masala
• 2 tbsp Kasuri methi
• 2 tsp ginger garlic paste
• 1 tsp Cumin Powder
• 1 tsp garam masala
• 2 tsp Lemon Juice
• ½ tsp black salt
• 1 tbsp Mustard Oil

• For achari masala

  1 tsp Mustard Seeds
• 1 tsp Cumin seeds
• 1 tsp fennel seeds
• 1 tsp Coriander Seeds
• ½ tsp nigella seeds
• ¼ tsp carom seeds
• ¼ tsp Fenugreek Seeds
• 2 tsp dry mango powder
• 3-4 whole red chillies

Let’s cook

1. Dry roast the achari masala ingredients except amchur until slightly brown and fragrant. Turn off the flame and let the dry masala cool for a few minutes and grind the mixture with amchur to get a coarse powder.

2. Wash the boneless chicken pieces and pat them dry. In a large bowl, add and mix all the marination ingredients. Add the chicken tikka cuts and coat them well. Cover with a lid and set aside for at least an hour.

3. Preheat the oven at 200°C. Clean and dry the skewers thoroughly and put on the marinated chicken cubes. Oil the grilling grates and place the skewers on it. Grill the chicken skewers from both sides until brown for about 10-15 minutes. Baste the tikkas with melted butter twice while cooking.

4. Serve hot with lemon wedges and pudina chutney or yoghurt.