Chicken Tikka

 INGREDIENTS:

1. Chicken 500 grams (bone-in thighs)
2. Yogurt 1 cup
3. Lemon Juice 2 tbsp
4. Ginger-Garlic Paste 1 tbsp
5. Tandoori Chicken Masala 2 tbsp
6. Kashmiri Red Chili Powder 2 tsp
7. Salt to taste
8. Mustard Oil 2 tbsp
9. Kasoori Methi 1 tbsp
10. Gram Flour (Besan) 2 tbsp
11. Orange Food Color 3-4 drops (optional, for vibrant color)
12. Butter for basting

METHOD:

Serving Size: 5-6

Dry roast the besan and set aside. This is used to impart a nutty aroma.  Heat the mustard oil to its smoking point and set aside to cool.

In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, tandoori masala, kashmiri red chili powder, kasoori methi, mustard oil, roasted besan, and salt.

If desired, add 2-3 drops of orange food color to give the chicken a vibrant red color. Mix everything well to form a thick marinade.

Coat the chicken pieces with the marinade, making sure they are well covered.

Cover the bowl and refrigerate for at least 1-2 hours. For best results, marinate overnight to let the flavors infuse.

Preheat the oven to 200-degree Centigrade and line a baking tray with parchment paper.

Place the marinated chicken on the butter paper-lined tray, ensuring there is enough space between each piece for even cooking.

Bake the chicken for 30-35 minutes or until it's cooked through and slightly charred at the edges. Flip over in between and brush with melted butter. For extra smoky flavor, you can broil for 5-7 minutes at the end to get a nice char.

When the tikkas are ready, sprinkle lemon juice and 1 tbsp melted butter on top.

Serve chicken tikkas with coriander-mint chutney accompanied by onion rings with lemon.