Lasooni Tikka
Tender chunks of creamy, garlicky chicken grilled in the oven.
Ingredients
- 1 kg chicken thighs, de-boned and cut into walnut-sized chunks
- 3 tbsp garlic paste
- 200 g hung yoghurt (drained of whey) or Greek yoghurt
- 2 tbsp lemon juice
- 1½ tbsp chilli powder or cayenne
- 75 g chickpea flour, lightly roasted
- 100 ml vegetable oil
- 50 g melted butter or ghee, for basting
- salt
Instructions
- Put the chicken in a shallow glass bowl, pour over all the ingredients except the chickpea flour, oil and butter, mix well to coat all the pieces and marinate in the fridge for 2 hours. The add the chickpea flour and oil, mix thoroughly, cover tightly and refrigerate overnight.
- Preheat the oven on max temperature, then turn on the grill at 230°C and place a tray underneath to catch the drippings and thread the chicken onto metal or wooden skewers.
- Grill the tikkas, a few skewers at a time first for 4 minutes, then baste the tikkas with melted butter or ghee, turn and grill for a further 4 minute-5 minutes till done. The tikkas should have a light char and should not be allowed to dry out and burn.
- Remove the skewers and rest vertically for to allow any moisture to drip away. Gently remove the tikkas and serve with fresh mint chutney.