Pahari Chicken Tikka

Ingredients

• 500 gBoneless chicken (cubes)
• 1 tbspGinger garlic paste (1st)
• 1 tbspOil (1st marination)
• 3 tspVinegar
• 1 tspGreen chilli paste
• to tasteSalt (1st marination)
• a pinch (optional)Edible green food colour
• 1/2 cupHung curd
• to tasteSalt (2nd marination)
• 2Green chillies
• 1/2 cupCoriander leaves
• 1/4 cupMint leaves
• 2 tbspOil (2nd marination)
• 2 tbspRoasted besan
• 1/2 tspKasuri methi, crushed
• 1 tspChaat masala
• 1/2 tspRed chilli powder
• 1/2 tbspGaram masala
• 1/2 tbspGinger garlic paste (2nd)
• 1/2 tspExtra chaat masala, to finish

Method

1. 1

   Mix the chicken with the first marination — ginger garlic paste, oil, vinegar, green chilli paste, salt and a pinch of green colour if using — and rest 15 to 20 minutes.

2. 2

   Grind the green chillies, coriander and mint to a smooth paste with 1-2 tbsp water.

3. 3

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

4. 4

   Fold the first-marinated chicken into the green marinade and rest at least 1 hour (overnight is best).

5. 5

   Thread on skewers spaced apart. Bake in a tandoor or 220°C oven for 12-15 minutes, turning once and brushing with oil, until just cooked through with light char at the edges.

6. 6

   Slide off the skewers, sprinkle with chaat masala and serve hot with mint chutney.