Melt-in-the-mouth Kasundi chicken tikka
Chicken tikkas are a favourite. But a little variety never hurt anyone. To bring in a twist to the classic chicken tikka recipe, we added a special ingredient that enhances the flavour of the dish to make a unique and satiating starter. A popular ingredient in Bengali cuisine, Kasundi mustard is our newest favourite that adds a tinge of tanginess to this dish. Try it out.
Ingredients:
• 1 kg chicken fillets, cut into pieces
• ¼ cup hung curd
• 3 tsp ginger garlic paste
• 50 ml mustard oil
• 2½ tsp salt
• 3 tbsp Kasundi mustard
• 3 tsp garam masala (Indian spice mix)
• ½ tsp hot chilli powder
• 1 tbsp lemon juice
• 1 tsp of tandoori colour or turmeric powder
• 2 gms chaat masala
Method:
1. Marinade chicken with salt, ginger garlic paste and 1 tbsp mustard oil.
2. Cream the hung curd using a whisk to make a smooth liquid. Add mustard oil, kasundi mustard and all other ingredients except chaat masala and lemon juice and prepare a marinade.
3. Marinate the chicken in the marinade prepared and keep it aside for four hours.
4. Arrange the chicken on the skewers and put them in a pre-heated oven or tandoor. Let the chicken cook for approximately 12 mins or till well done.
5. Place chicken tikkas in a bowl and sprinkle chaat masala and lemon juice over it. Serve on a warm plate, garnished with fresh coriander.
Image courtesy: ©Thinkstock photos/ Getty images
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