Kasuri Methi Chicken Tikka

Ingredients list for Kasuri Methi Chicken Tikka

• 1 teaspoon Fenugreek leaves (methi) dried
• 400 grams Boneless chicken cut into half inch pieces
• 1 tablespoon Ginger-garlic paste
• 1 tablespoon Kashmiri red chillies paste
• 1 teaspoon Red chilli powder
• 2 teaspoons Lemon juice
• to taste Black salt (kala namak)
• to taste Salt
• 1 teaspoon Red chilli flakes
• ½ teaspoon Garam masala powder
• ½ cup Yogurt
• tablespoon + for cooking Oil 1
• ½ teaspoon Carom seeds (ajwain)
• 1 tablespoon Gram flour (besan)
• ¼ teaspoon Turmeric powder
• for basting Butter
• to sprinkle Chaat masala
• 2 Lemons cut into wedges

Method

1. Combine ginger-garlic paste, Kashmiri red chilli paste, red chilli powder, lemon juice, black salt, salt, red chilli flakes and garam masala powder in a bowl and mix well. Add dried fenugreek leaves, yogurt and mix well. Set aside.
2. Heat 1 tablespoon oil in a non-stick pan. Add carom seeds, gram flour and mix well. Roast till the flour turns brown.
3. Remove from heat, add the gram flour mixture to the marinade and mix well. Add turmeric powder and chicken pieces and mix well. Set aside to marinate for an hour.
4. Heat some oil in a non-stick grill pan and place chicken pieces on it. Flip the pieces once they are grilled on one side. Reduce the heat and cook till the chicken is done. Baste butter on the top of chicken pieces.
5. Transfer the chicken tikka on a serving platter. Sprinkle chaat masala and serve hot with lemon wedges.