Lemongrass Chicken Tikka

Ingredients list for Lemongrass Chicken Tikka

• 1 Lemon grass stalk roughly chopped
• 400 grams Chicken legs boneless, cut into 1 inch pieces
• 1 teaspoon Lemon juice
• to taste Salt
• 3 tablespoons Ginger-garlic paste
• 1 cup Fresh cream
• 2 Green chillies slit
• 2 tablespoons Gram flour (besan) roasted
• 3 tablespoons Processed cheese grated
• 1 medium Green capsicum diced
• for basting Butter
• to serve Onion rings
• to serve Coriander-mint chutney
• to serve Chaat masala

Method

1. Take the chicken pieces in a bowl. Add the lemon juice, salt and ginger-garlic paste, mix well and set aside to marinate for thirty minutes.
2. Heat the cream in a non-stick pan. Add the lemongrass and green chillies, mix and bring to a boil on low heat. Remove the pan from heat and let the lemongrass stay in the cream for fifteen to twenty minutes. Strain and set aside.
3. Combine togetherthe gram flour, salt, flavored cream and cheese in a bowl and mix well.Add the marinated chicken and capsicum and mix well. Cover with a cling film and refrigerate for half an hour.
4. Thread the chickenpieces and capsicum dices alternately onto skewers.
5. Heat some butter in a non-stick grill pan, place the skewers in it. Cook, rotating the skewers a few times, till grill marks appear on all the sides,basting with butter.
6. Arrange onion rings and coriander-mint chutney on a serving plate. Place chicken tikkaon it, sprinkle chaat masala on the top and serve immediately.

Nutrition Info