Pahadi Chicken Tikka - SK Khazana

Ingredients list for Pahadi Chicken Tikka - SK Khazana

• 400 grams Boneless chicken leg cut into medium cubes
• 10-12 Fresh mint leves
• 1/4 cup Fresh coriander leaves
• 1 inches Ginger
• 4-5 cloves Garlic
• 2 Green chillies
• 1/2 teaspoon Cumin seeds
• 1 1/2 tablespoons Lemon juice
• 1 tablespo for greasing Oil
• 1/2 teaspoon Carom seeds (ajwain)
• 1/4 teaspoon Turmeric powder
• 1 1/2 tablespoons Gram flour (besan)
• 1 tablespoon Mustard oil
• 1/2 cup Hung yogurt
• 1/2 teaspoon Garam masala powder
• 1/4 teaspoon Green cardamom powder
• 1/4 teaspoon Dried fenugreek leaves (kasoori methi) powder
• to grease Oil
• for basting Butter
• to sprinkle Chaat masala
• for garnish Onion rings
• to serve Green chutney

Method

1. Put mint leaves, coriander leaves, ginger, garlic, green chilli, cumin seeds and ½ tablespoon lemon juice into a blender jar, add 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 smoking point and set aside to cool.
4. Take chicken cubes in a bowl, add 1 tbsp lemon juice and salt and mix well. Set aside to marinate.
5. Take hung yogurt in another bowl, add 2 tbsps 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 on the chicken cubes on skewers, 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 onions rings and green chutney.