Sharabi Chicken Tikka

Ingredients

• 400 grams boneless chicken leg, cut into 1 inch pieces
• 1½ tablespoons ginger-garlic paste
• Salt to taste
• 1 teaspoon Kashmiri red chilli powder
• 1 tablespoon lemon juice
• 1 tablespoon mustard oil
• ¼ cup hung yogurt
• 1 tablespoon Kashmiri red chilli paste
• 1 tablespoon roasted gram flour
• ½ teaspoon carom seeds
• ½ teaspoon garam masala powder
• A pinch of black salt
• 4-5 blanched cabbage leaves
• 4 tablespoons brandy
• Chaat masala for sprinkling
• Onion rings to serve
• Lemon wedges to serve

Method 

1. Preheat the oven at 180˚C. Grease a baking tray and set aside.
2. In a bowl, add ginger-garlic paste, Kashmiri red chilli powder, salt, lemon juice, mix well. Add chicken pieces, mix well and marinate 15 minutes.
3. Heat 1 tablespoon mustard oil in a non-stick pan, let it smoke and take it off the heat, allow to cool and set aside.
4. In another bowl, add hung yogurt, Kashmiri red chilli paste, roasted gram flour, carom seeds, garam masala powder, black salt, smoked mustard oil, mix well. 
5. Add the marinated chicken to the prepared mixture and mix well. Marinate for 30 minutes.
6. Place the chicken on the greased baking tray and bake for 15 minutes.
7. Heat a sizzler plate, place it on the wooden base, place the cabbage leaves on it, and arrange the cooked chicken pieces.
8. Heat brandy in a steel ladle till it starts to ignite and pour it over the chicken.
9. Sprinkle chaat masala and serve immediately with onion rings and lemon wedges.