Afghani Chicken Tikka - SK Khazana

Ingredients list for Afghani Chicken Tikka - SK Khazana

• 400 grams Boneless chicken legs Cut into 1 1/2 inch pieces
• 1/2 cup Hung yogurt
• 1/2 cup Fresh cream
• 1/2 tablespoon Garlic paste
• 1/2 tablespoon Green chilli paste
• to taste Black peppercorns crushed
• to taste Salt
• a large pinch Garam masala powder
• 1 tablespoon Cornflour
• 1 tablespoon Lemon juice
• 1 tablespoon Oil
• for brushing Butter
• for garnish Fresh coriander leaves chopped
• to serve Onion rings
• to serve Lemon wedges

Method

1. Whisk together hung yogurt, cream, garlic paste, green chilli paste, crushed peppercorns, salt, garam masala powder, cornflour, lemon juice and oil in a bowl.
2. Add chicken pieces, mix well and keep the bowl in the refrigerator to marinate for 1-2 hours.
3. Preheat oven to 180º C.
4. Skewer marinated chicken pieces onto satay sticks and place on a wire rack. Put the rack in the preheated oven, brush with some butter and bake for 12-15 minutes.
5. Drizzle some aioli on top, garnish with coriander leaves and serve hot with onion rings and lemon wedges.