Kiwi Tandoori Chicken Tikka

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Ingredients list for Kiwi Tandoori Chicken Tikka

• 2 Kiwi peeled and chopped
• 4 Boneless chicken legs, cut into small cubes
• 1 teaspoon Green chilli paste
• Juice of 1 lemon
• 1 tablespoon Ginger-garlic paste
• to taste Salt
• 2 tablespo Oil
• 1/4 teaspoon Carom seeds (ajwain)
• 1 tablespoon Gram flour (besan)
• 1/4 teaspoon Turmeric powder
• 2 tablespoons Fresh coriander leaves chopped
• 1 tablespoon Fresh mint leaves chopped
• 2 Green chillies
• 6-8 Black peppercorns
• 1/4 cup Yogurt
• 1/4 teaspoon Black salt (kala namak)
• 1/2 teaspoon Garam masala powder
• 1/4 teaspoon Roasted cumin powder

Method

1. Preheat oven to 180°C. Grease a baking tray with little oil.
2. Combine chicken, green chilli paste, lemon juice, ginger-garlic paste and salt in a bowl. Mix well and set aside for 20 minutes.
3. Heat 2 tablespoons oil in a non-stick pan. Add carom seeds and sauté for a minute.
4. Add gram flour, reduce heat and sauté till browned. Switch off heat and transfer into a bowl. Add turmeric powder and mix well.
5. Grind chopped coriander, chopped mint, green chillies, peppercorns and kiwi into a smooth paste.
6. Add ground paste to sautéed gram flour alongwith yogurt, salt, black salt, garam masala powder and cumin powder. Mix well.
7. Add chicken cubes and mix well coating the pieces well with the second marinade. Set aside for ½ hour.
8. Insert chicken pieces onto satay sticks and place the sticks on the greased tray. Apply the leftover marinade on top of the chicken pieces, put the tray in preheated oven and grill for 8-10 minutes, turning once in between after 5 minutes.
9. Remove from heat and serve hot with beetroot juliennes.

Nutrition Info