Chunky Mango Chicken Tikka

CHUNKY MANGO CHICKEN TIKKA

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken tikka	800	gm
2	Ginger and garlic Paste	50	gm
3	Lemon Juice	60	ml
4	Hung curd	200	gm
5	Turmeric powder	30	gm
6	Salt	45	gm
7	Black salt	20	gm
8	Kasoori methi	15	gm
9	Jeera Powder	20	gm
10	Fresh Mango puree	50	gm
11	Cream	200	ml
12	Garam masala	15	gm
13	Besan flour(sautéed)	15	gm

METHOD:

* Clean and remove extra fat from Chicken tikka.

* Marinate the Chicken with salt, ginger garlic paste and lemon juice (Its called as first marination) and keep a side for around 45 minutes.

* Take a pan heat small amount of oil add Besan in it .roast it on very low flame till light brown.

* Make a marination with hung curd, black salt, turmeric, Bhunna Besan; Kasoori methi, Jeera powder, cream, and Mango puree flakes, garam masala, and mustard oil.

* Apply all over chicken tikka properly, and keep a side for at least 45 minutes.

*String together chicken pieces on a skewer an inch apart.

*Roast on a charcoal oven at 180*C for 10-12 minutes.

*Remove hang skewers for 5-7 minutes to let excess moisture drip off.

*Brush with oil and roast again for 3 minutes.

Tandoor Betel spring chicken

TANDOOR BETEL SPRING CHICKEN

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken Leg with thigh	300	gm
2	Ginger garlic paste	25	gm
3	Lemon Juice	10	ml
4	Salt	to taste	gm
5	Hung Curd	50	gm
6	Red Chili powder	15	gm
7	Mustard Oil	30	gm
8	Brown Onion	20	gm
9	Cashewnut Brown	20	gm
10	Cumin Powder	10	gm
11	Black Salt	to taste
12	Kasoori Methi	5	gm
13	Betal Leave paste	20	gm

METHOD:

* Remove extra fat from chicken leg.

* Make a marination with paste of Betal leaves, hung curd, Crushed Brown Cashewnut, paste of brown onion and ground spices and keep a side.

* Do a first marination with ginger garlic paste, salt and lemon juice, and keep it aside for at least 45 minutes.

* Marinate the Chicken with betel leaf marination and keep it in refrigerator for at least 1 hour.

* Next, skewer the marinated chicken pieces and cook in a oven for 10-15 mins at 180 degree C

*Sprinkle lemon juice Serve hot with mint chutney.