Chicken Tikka

Method

1. 1

   Add all the ingredients for the first marination with the chicken. Rest for 30 minutes.

   Chicken Thigh & Leg BonelessMustard OilGinger Garlic PasteLemon JuiceSalt

2. 2

   Add all the spice powders for the 2nd marination into the hung curd.

   Hung CurdTurmeric PowderKashmiri Red Chilli PowderGaram Masala PowderCumin PowderCoriander PowderChaat Masala Powder

3. 3

   To prepare the chilli oil, heat the oil in a small pan until it reaches its smoking point. Turn off the heat and immediately add the red chilli powder. Add this to the marinade immediately. Do not leave the chilli powder in the hot oil for too long, as it will burn.

   Sunflower OilRed Chilli Powder

4. 4

   Add all the remaining ingredients to the marination. Remove the excess moisture from the chicken and add it to the marination.

   SaltNutmegKasuri Methi

5. 5

   De-seed the tomatoes and dice them. Dice the capsicum and onion. Add them to the marinade and mix well.

   Green CapsicumOnionTomato

6. 6

   Place a metal bowl in between the chicken pieces. Place hot charcoal and pour ghee on top. Cover immediately and let it rest for 3 minutes. Marinate in the refrigerator for at least 30 minutes.

   CharcoalGhee

7. 7

   Skewer the chicken pieces, alternating with the onion, tomato, and capsicum dice.

8. 8

   Heat and grease a grill pan or a Tawa. Grill the skewers on high heat for 30 seconds on each side or until it is lightly charred all over.

9. 9

   Reduce the flame to medium and cook for a further 12-14 minutes, flipping halfway through.

10. 10

    Remove them from the pan. Brush them with melted butter and sprinkle with chaat masala. Serve with mint chutney.

    ButterChaat Masala Powder