Fresh Turmeric Chicken Tikka

Ingredients 

• 500 grams chicken thigh boneless, cut into 1-inch pieces
• ½ teaspoon ginger-garlic paste
• 1 teaspoon green chilli paste
• Salt to taste 
• 2-inch piece fresh turmeric roughly chopped
• 2 tablespoons gram flour (besan)
• ¼ cup yogurt
• ¼ teaspoon carom seeds (ajwain)
• 2 tablespoons fresh cream
• 2 tablespoons mustard oil
• 1 teaspoon dried fenugreek leaves (kasoori methi)
• Chaat masala for sprinkling
• Butter for basting
• Onion rings to serve
• Lemon wedge to serve
• Green chutney to serve

Method 

1. Take 400 grams of chicken pieces in a large bowl, add ginger-garlic paste, green chilli paste and salt and mix well. Set aside to marinate for 15 minutes.
2. Put fresh turmeric in a blender jar, add 2 tbsp water and blend to a fine paste.
3. Take gram flour in another bowl add yogurt, turmeric paste, carom seeds, fresh cream, mustard oil and salt and whisk well. Add this mixture to the marinated chicken and mix well.
4. Add Kasuri Methi and mix well. Set aside to marinate for 25-30 minutes.
5. Preheat the oven to 180˚C.
6. Transfer the chicken onto a baking tray, keep the tray in the preheated oven and bake for 20-25 minutes, basting with butter in between.
7. Arrange the tikka on a serving plate and sprinkle chaat masala on top. Serve hot with onion rings, lemon wedge and green chutney.