Malai Tikka

Ingredients

For Marination

500         gms        Boneless Chicken Thighs
2              tblsp      Mustard Oil
2              tblsp      G/G/GC Paste
3              tblsp      Kaju Paste
½             cup         Curd (Water Strained in Muslin Cloth)
½             cup         Fresh Cream
1              tsp          Garam Masala Powder
2              tsp          Jeera Powder
1              tsp          Kasturi Methi
¼             tsp          Turmeric
1              nos         Capsicum Dice
1              sml.        Onion Dice
Fresh Coriander Chopped
Salt to Taste

For Grilling/Barbecue

3 tblsp Mustard Oil
Long Wooden Skewers

For Condiments

Green Chutney
Chat Masala to Sprinkle

METHOD

Make tikka pieces of chicken thighs. Mix chicken tikka pieces with all other marination ingredients well and keep aside for 4 hours.

Take a skewer stick and wet in cold water. Roll a chicken tikka pieces in the marination and spike it on the skewer. After one piece of tikka, spike a dice of capsicum, then a chicken pieces and then a onion dice. Do this until the complete skewer is done.

Pre heat oven griller to 240 C. Arrange chicken skewer sticks in the oven giving an enough gap in between each of them.

Keep for grilling. After every 5 to 6 minutes, keep rotating and basting oil and little marination to keep the tikka moist. Grill it evenly for about 20 to 25 minutes or until chicken is done.
If you are using charcoal open fire, then use steel skewers and barbecue it for 10 to 15 minutes.

GarNICHE with chat masala, and Enjoy with chutney!!

Tips: You can use the leftover marination to make a gravy, using the same barbecued tikkas later on.