Chicken morsels marinated with fresh cream, glazed in tandoor
Ingredients
180gm boneless chicken thigh
20gm ginger garlic paste
1 no. lemon juice
5gm processed Amul cheese
5gm hung yoghurt
200ml fresh cream
10gm chopped fresh coriander stems
1 no. chopped seedless green chili
2gm green cardamom powder
2gm garam masala powder (homemade and is optional)
Salt to taste
Method
Take the boneless chicken, and remove any excess fat.
Mix ginger garlic paste, lemon juice, and a little salt. Keep aside for 3 minutes.
In a separate flat pan, rub the cheese and yoghurt well and remove all lumps.
Squeeze the chicken well and mix it with cheese and yoghurt.
Add coriander stems, green chili, cardamom powder, and cream, and mix gently.
Keep it in the chiller for a couple of hours.
Take SS skewers, and pierce in the marinated tikkas on the skewers.
Take a pre-heated bhatti (charcoal bar-be-que), and cook the kebab on the bhatti for 5-6 minutes. Give it some rest and baste it with melted butter.
Again cook it on the bhatti for another 8-10 minutes. (Cooking time of the tikka depends on the thickness of the tikkas)
Once the tikkas are cooked, apply some melted butter, squeeze fresh lime, and sprinkle little chaat masala.
Serve it with onion rings, lime wedges & mint chutney.
Note:
Ensure the kebab is not overcooked.
Best cooked in tandoor.
Chicken breast can be used instead of leg boneless.
Only stems of coriander are to be used in the recipe.
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