Pahadi Chicken Tikka

Ingredients 

• 400 grams boneless chicken leg, cut into medium cubes
• 10-12 fresh mint leaves
• ¼ cup fresh coriander leaves
• 1 inches ginger
• 4-5 cloves garlic
• 2 green chillies
• ½ teaspoon cumin seeds
• 1½ tablespoons lemon juice
• 1 tablespoon oil + for greasing 
• ½ teaspoon carom seeds (ajwain)
• ¼ teaspoon turmeric powder
• 1½ tablespoons gram flour (besan)
• 1 tablespoon mustard oil
• ½ cup hung yogurt
• ½ teaspoon garam masala powder
• ¼ teaspoon green cardamom powder
• ¼ teaspoon dried fenugreek leaves (kasoori methi) powder
• Oil to grease
• Butter for basting
• Chaat masala to sprinkle
• Onion rings for garnish
• Green chutney to serve

Method

1. Put mint leaves, coriander leaves, ginger, garlic, green chili, cumin seeds and ½ tablespoon lemon juice into a blender jar, add a little water and grind to a thick and smooth paste.
2. Heat oil in a non-stick pan, add carom seeds, turmeric powder and gram flour, mix well and saute on low heat for 2 minutes or till the gram flour is fragrant. Transfer into a bowl and keep aside.
3. Heat mustard oil in the same pan till the smoking point and set aside to cool.
4. Take chicken cubes in a bowl, add 1 tablespoon of lemon juice and salt and mix well. Set aside to marinate.
5. Take hung yogurt in another bowl, add 2 tablespoons coriander leaves paste, garam masala, green cardamom powder and fenugreek leaves powder and mix well.
6. Add the sautéed gram flour mixture and mix well. Add smoked mustard oil and mix.
7. Add the marinated chicken cubes and mix well. Set aside to marinate for 30 minutes.
8. Preheat oven to 200º C.
9. String the chicken cubes on skewers, and brush them with leftover marinade.
10. Grease a baking tray with some oil, keep the skewers on the baking tray, keep the tray in the preheated oven and bake at 200º C for 15 minutes.
11. Brush butter on top and sprinkle chaat masala.
12. Arrange the skewers on a serving platter and serve with onion rings and green chutney.