KALIMIRCH TIKKA

KALIMIRCH TIKKA
Boneless chicken pieces marinated in yogurt and cooked in a tandoor.
Preparation Time : 1 hour
Cooking Time : 25-30 minutes
Servings : 4

INGREDIENTS
Boneless chicken , cut into 1½ inch cubes 1/2 kilogram

Black peppercorns, roasted and coarsely powdered 12-15

Ginger 1 inch

Garlic 6-8 cloves

Green chillies 2-3

Olive oil 4 tablespoons + to baste

Onions, sliced 4 medium

Hung yogurt 1 cup

Fresh cream 3 tablespoons

Cornflour/ corn starch 1 tablespoon

Egg white 1

Garam masala powder 1/2 teaspoon

Green capsicum, cut into 1 inch pieces 1 medium

Salt to taste

Green cardamom powder 1/4 teaspoon

To Serve

Onions, cut into fine rings 2 medium

Mint chutney as required

METHOD
Grind ginger, garlic and green chillies to a fine paste. Heat four tablespoons olive oil in a kadai (wok) and sauté onions till brown. Cool and grind to a paste. In a large bowl combine browned onion paste, hung yogurt, cream, cornflour, egg white, ginger-garlic-green chilli paste, garam masala powder, crushed black peppercorns, salt and green cardamom powder. Add chicken cubes and green capsicum pieces, mix well and allow to marinate for one hour preferably in the refrigerator. Preheat oven at 180C/350 F/Gas Mark 4. String the chicken cubes and capsicum pieces alternately on a skewer and cook in the preheated oven at 250C/475F/Gas Mark 9 for fifteen minutes basting occasionally with olive oil. Serve hot with onion rings and mint chutney.