Hey guys, for this saturday I was getting the grills vibe. So I thought I will write about this one. Its a delicious, spicy chicken tikka with a little something extra. Since I have gotten a grill, every other weekend is grills night.
When I was a trainee in Sahara Star. Chef Narendra taught me this and I fell in love with it when I tasted it I had to post about it. Try it out and enjoy.

Preparation time: 1 hr

Rest time: 3 hr to over night

Serves: 4 people

Calorie per serving: 225.12

Ingredients:

First marination:
1 Kg – Chicken boneless
3/4 tbsp – Ginger Garlic Green chilly paste (GGG paste)
1 tsp – Mustard oil

Second marination:
150 g – Hung curd
50 g – Red chilly paste
1 tbsp – Ginger (chop)
1 tbsp – Garlic (chop)
1/2 tbsp – Green chilly (chop)
2 tbsp – Coriander leaves (chop)
1 tbsp – Mint leaves (chop)
1 tsp – Jeera powder (cumin powder)
1 tsp – Garam masala (Ground whole Indian spices)
1 tsp – Lemon juice
1 tsp – Mustard oil
Salt to taste.

Other Ingredient:
2 – Tomato (big – cube)
1 – Bell pepper (big – cube)
1 – Onion (big – cube)
1 – Potato (big – thin slice)

Method:

For marination:
Take a packet of dried Kashmiri red chilly. Remove the stem at the top. Cut them in 2 to 3 parts and put in a bowl. Shake it a bit so the seeds settle at the bottom. In a pot, put the chilly without the seeds. Add water and heat it. Let it boil for few minutes. In a bowl put ice cubes. Now strain the chilly from boiling water and put it on ice. Put the chilly with little ice in a blender. Blend until paste like consistency.
Take a packet of curd. Put it in a muslin cloth or a thin cloth (see to it that the cloth is washed properly). Tie the curd in the cloth tightly. Tie the clot over a pipe or tap and put bowl under it(I tied it on tap in kitchen sink and left it over night). Leave it overnight. The excess water will come out. The left over in the cloth is hung curd.

Now that red chilly paste and hung curd is done, wash chicken properly. Cut it in the size required (I cut it in medium cube). Do the first marination. Let the chicken marinate for 1-3 hrs.After that, do the second marination. Marinate for at least 2 hr (preferable over night).

For grill:
Before starting, to prepare for the grill cut the vegetable as mentioned above. For tomato, cut it in 4 parts. Remove the middle part until only the fleshy part at the end is left. Cut it in cube. Remove the outer covering of onion and cut in 4 parts. Separate the layers of onion. Do not use the smaller layers.
Now put vegetable and chicken in random sequence on a skewer. Do not press the chicken and vegetable together. Leave some space. Do not add potato in it. Dip the potato in the tikka masala. Put it directly on the grill. It will turn crispy.

Grill the chicken. If the grill is hot, it will take 20-30 min to grill depending on the size of the chicken pieces. Enjoy with Sliced onion, lemon and mint chutney.

Notes:

You can marinate the chicken in one go by adding both first and second Marination. Keep it in refrigerator for minimum of 1hr to overnight. Taste the 2nd marination before mixing chicken in it. Adjust spices if needed. In the red chilly paste, the seeds make it more spicy. It is mainly used to give the red color to the grill. The 2 part Marination is done in restaurant to keep the chicken tender longer as they use it for 2-3 days depending on rush

To make faster hung curd, Put curd in muslin cloth. Tie it tightly in it. Then keeping a bowl below, squeeze the curd part of cloth lightly. Increase the pressure slowly until most of the water is gone. Do not apply extreme pressure directly. it could result in muslin cloth tearing. After that tie it up on a tap or a pipe for an hour so excess water can come out.
Keep the middle part of tomato aside. You can grind it later and use for tomato gravy. Remember to grease the grill and skewer every time you use it.

Happy Munching!🌶🌰🍗🍢🥔

Like if you have tried it or would want to try it out. Comment if you liked it or have any suggestion for a post.