INGREDIENTS: 

250 g boneless chicken.

FOR THE MARINADE:

1. 1/2 cup hung yogurt

     HUNG YOGURT: Place plain yogurt in a fine, nylon-mesh strainer or a muslin cloth and allow to drip for 1 hour or until the water content is reduced and the yogurt becomes extra thick and creamy.     

2.  1 tsp cream.

3. 1/2 tsp cornflour.

4. 1 tsp ginger-garlic paste.

5. 1 tsp lemon juice.

6. 1/2 tsp dried fenugreek leaves.

7. 1 pinch cardamom powder.

8. 1/2 tsp red chilli powder.

9. 1 tsp tandoori masala.

10. 2-3 drops orange-red food colour.

11. Salt to taste.

12. Oil or butter, for basting.

13. Lemon juice and chatt masala, to sprinkle.

PREPARATION:

1. Cut the chicken into medium-sized pieces, place in a bowl and jab all over with a fork.

2. Mix all the ingredients for the marinade, pour over the tikkas and toss till well coated; refrigerate for 2 hours.

3. Line a grill tray with foil, arrange the tikkas on it, place under a hot grill and cook, basting with oil/butter, till the chicken is tender and begins to brown; turn the pieces and grill the other side. Or, skewer the tikkas on rods and grill them over a barbecur or in a tandoor, basting with butter/oil as required.

4. Transfer the cooked tikkas to a non-stick pan, sprinkle with lemon juice and chaat masala and saute on high heat for 1 minute.

5. Serve the tikkas on a platter along with grated radish, onion rings, lemon wedges and green chutney.

NOTE: Cornflour is added so that the tikkas remain well coated with the marinade and full of flavour.

Try this at home and enjoy eating.