From the Tandoor's Glow: Creamy Garlic Chicken Kebab (Murgh Lasooni Tikka)
Details
Succulent grilled chicken with a serious garlic punch.
Ingredients
For serving: chaat masala, chopped coriander, lemon wedges, and mint chutney
Instructions
Prepare the Marinade
In a blender or food processor, combine the hung curd, fresh garlic cloves, cashew paste, and green chili paste. Blend until you have a smooth, thick paste.
Marinate the Chicken
In a large bowl, transfer the blended paste. Add the ginger and garlic pastes, fresh cream, lemon juice, gram flour, and all the powdered spices (garam masala, cumin, coriander, black pepper, and red chili powder). Whisk everything together, then add the salt and mustard oil, mixing well to combine.
Coat the Chicken
Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 4 hours, or overnight for the best, most garlic-infused flavor.
Skewer the Chicken
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
Grill the Tikka
Preheat your oven grill, barbecue, or a grill pan to medium-high heat. Place the skewers on the grill. Cook for about 8-10 minutes, turning occasionally. Baste the chicken with melted butter or ghee during the last few minutes of cooking to keep it moist and add a rich flavor. The chicken is done when it's lightly charred and cooked through.
Serve
Once cooked, remove the tikkas from the skewers. Sprinkle with chaat masala and fresh coriander. Serve hot with lemon wedges on the side and a cooling mint chutney for dipping.
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