Chicken Jeera Tikka

Ingredients list for Chicken Jeera Tikka

• 200 grams Boneless chicken cut into cubes
• 2 teaspoons Cumin seeds
• 2 tablespoons Ginger-garlic paste
• to taste Salt
• 1½ cups Hung yogurt
• 1 teaspoon Red chilli powder
• 1 teaspoon Caraway seeds (shahi jeera)
• 2 teaspoons Onion powder
• to taste Black salt (kala namak)
• 1 tablespoon Gram flour (besan)
• 1 teaspoon Mustard oil
• + for greasing Oil 1 teaspoon

Method

1. Preheat oven at 200°C. Grease a baking tray with some oil.
2. Take chicken cubes in a bowl. Add ginger-garlic paste and salt and mix well. Set aside to marinate.
3. Combine yogurt, salt and red chilli powder in another bowl and mix well.
4. Dry roast cumin seeds and caraway seeds for 1-2 minutes. Remove from heat, cool and grind into a coarse powder.
5. Add the ground powder to the yogurt mixture and mix well. Add onion powder, black salt and gram flour and mix well.
6. Add mustard oil and oil and mix well. Add the marinated chicken cubes and mix well. Set aside for 15 minutes.
7. Skewer the chicken cubes onto satay sticks and place them on the tray. Put the tray in the preheated oven and bake for 8-10 minutes.
8. Serve hot.