Classic Chicken Tikka

Ingredients

• 500 gBoneless chicken (cubes)
• 1 tbspGinger garlic paste (1st)
• 1 tbspOil (1st marination)
• 3 tspVinegar
• 1 tbspRed chilli powder (1st)
• to tasteSalt (1st marination)
• 1/2 cupHung curd
• to tasteSalt (2nd marination)
• 1/2 tbspKashmiri kitchen masala (k.k.m)
• 2 tbspOil (2nd marination)
• 2 tbspRoasted besan
• 1/2 tspKasuri methi, crushed
• 1 tspChaat masala
• 1/2 tspAjwain
• 1 tbspRed chilli powder (2nd)
• 1/2 tbspGaram masala
• 1/2 tbspGinger garlic paste (2nd)
• a pinch (optional)Orange-red food colour
• 1/2 tspExtra chaat masala, to finish

Method

1. 1

   Mix the chicken with the first marination — ginger garlic paste, oil, vinegar, red chilli powder and salt — and rest 15 to 20 minutes.

2. 2

   Whisk together the second marination: hung curd, salt, kitchen masala, oil, roasted besan, kasuri methi, chaat masala, ajwain, red chilli powder, garam masala, ginger garlic paste and food colour.

3. 3

   Fold the first-marinated chicken into the second marinade and rest 1 hour (up to overnight, covered, in the fridge).

4. 4

   Thread on skewers spaced apart for even browning. Bake in a tandoor or in a 220°C oven for 12-15 minutes, turning once and brushing with oil, until lightly charred at the edges.

5. 5

   Slide off the skewers, sprinkle with chaat masala and serve hot with mint chutney, onion rings and lemon wedges.