PAHADI CHICKEN TIKKA

INGREDIENTS:

METHOD:

In a mixing bowl, marinate the chicken thighs with lemon juice and ½ tsp of salt. Let it sit for 15 minutes.
In the meantime, take mint leaves, coriander leaves, ginger cubes, garlic cube, and green chilli and grind them into a thick paste.
Add hung curd and mustard oil to the paste and mix.
Next, add gram flour, spices, salt to taste, and mix thoroughly until well combined.
Drain any excess juices from the chicken and add to the thick paste for the second marination.
Let it sit for 30 minutes.
Then, skewer the pieces and ensure they are well coated in the marinade.
Heat a tablespoon of sunflower oil in a pan.
Add the skewers and cook for 5–7 minutes on each side on medium heat.
Add a knob of butter to each skewer to enhance the flavours.
Once cooked thoroughly, serve with green chutney and sliced onions.