Bored of the same old curries? Be adventurous and try this delicious twist on chicken tikka from Bombay Brasserie
1. Apply salt, lemon juice, ginger garlic paste to the chicken and leave aside for 20 minutes.
2. Apply red chilli paste, mustard oil, garam masala, yoghurt and leave it for 4 hours.
3. Cook in a moderately hot Indian clay oven for 5 to 6 minutes. In absence of the clay oven preheat the normal oven to 230˚C. Skewer the chicken then rest the skewered pieces of chicken across a deep baking tray and cook for 10 -15 minutes rotating the skewers occasionally.
4. To make the gravy heat oil, add the cumin seeds until they crackle then add the chopped onion, sauté in a low flame till the onion is transparent and a light golden colour. Add the ginger and garlic paste.
5. Add chopped tomatoes, and cook for 20 minutes. Finish the sauce with deggi chilli powder, cardamom and mace powder, and fenugreek powder.
6. On a griddle add few drops oil, and add chopped ginger, chopped green chilli, add the cooked chicken and toss it for a minute. Add the gravy.
7. Finish the chicken with pickled shallots, chaat masala and chopped coriander leaves.
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