INGREDIENTS
Bhunne Besan Ka Murgh Tikka
Servings - 2 - 3
INGREDIENTS
Chicken - 1.2 kilograms
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Salt - 1 teaspoon
Malt vinegar - 25 milliliters
Gram flour - 70 grams
Cumin - 2 teaspoons
Hung curd - 170 grams
Fresh cream - 100 grams
Processed cheese - 70 grams
Red chili - 1 teaspoon
Black pepper - 1/2 teaspoon
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Coriander - 8 grams
Mint - 8 grams
Garlic - 1 1/2 tablespoons
Green chili - 2 tablespoons
Onions - 140 grams
Salt - 1 teaspoon
PREPARATION
1. In a mixing bowl, add 1.2 kilograms chicken, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 1 teaspoon salt, 25 milliliters malt vinegar and mix it well.
2. Marinate for 30 minutes.
3. Take a pan, add 70 grams gram flour and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Take a another pan, add 2 teaspoons cumin seeds and dry roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.
6. Remove it from heat and transfer this into a mortar.
7. Crush them with the help of a pestle to make a fine powder.
8. Take the marinated chicken, add 170 grams hung curd, 100 grams fresh cream, 70 grams processed cheese, 1 teaspoon red chili, 1/2 teaspoon black pepper, 1 teaspoon garam masala, roasted cumin powder, 1 teaspoon dry fenugreek leaves, roasted gram flour and mix it well.
9. Marinate for 30 minutes.
10. Soak skewers in water for 30 minutes.
11. Skewer the chicken in it.
12. Place it on a baking tray.
13. Preheat the oven to 350°F/180°C. Bake for 30 - 35 minutes or until it turns golden brown in color.
14. Remove it from oven.
15. In a blender, add 8 grams coriander, 8 grams mint, 1 1/2 tablespoons garlic, 2 tablespoons green chili, 140 grams onions, 1 teaspoon salt and blend it into a paste.
16. Serve with prepared tikka.