Serving 4
INGREDIENTS:
800 gr Chicken breast
1st Marinate
1 tsp. Garlic paste
1 tsp. Ginger paste
1 tbsp. Lemon juice
1 tsp. Kashmiri chili powder
Salt to taste
2nd Marinate
180 gr Yoghurt
1 tsp. Kashmiri chili powder
½ tsp. Garam masala powder
2 tbsp. Ginger – Garlic paste
3 tbsp. Mustard oil
1 tbsp. Cumin powder
1 tbsp. Coriander powder
2 tbsp. Oil
1 tsp. Thymol (ajwain) seeds
2 tbsp. Garam flour
Salt to taste
Vegetables for the tikka:
2 Tomatoes
1 Red capsicum (paprika)
1 Green capsicum (paprika)
2 Onions
Skewer sticks
Butter for basting
Sunflower oil
PREPARATIONS:
- Cut the chicken and the vegetables into cubes.
- Marinate the chicken and the vegetables separately with the two marinades.
- In 2 separate bowls, prepare the 1st Marinate for the chicken and separate for the vegetables.
- Keep for 30 minutes.
- Heat the sunflower oil and add the Ajwain (thymol seeds) and the gram flour. Stir it for 2 minutes.
- In a bowl add the yoghurt, the Ajwain-gram flour mixture and the rest of the ingredients mentioned under the 2nd marinate.
- Whisk them until well combined.
- In 2 separate bowls, prepare the 2nd marinate for the chicken and separate for the vegetables.
- Keep for 45 min (or overnight for best result).
- Soak the skewer sticks in water.
- Add the chicken and vegetables in an order e.g. chicken-tomato-green paprika-onion-red paprika, then again chicken and follow the pattern.
- The prepared skewers will be grilled at 220 °C for 15 – 20 minutes or until the chicken is cooked.
- Serve hot with mint chutney or sour cream
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