Banjara Murgh Tikka

Instructions

1. 1

   First Marination

   • In a large bowl, combine the chicken cubes, ginger garlic paste, lemon juice, and 1 teaspoon of salt.
   • Mix thoroughly to ensure each piece of chicken is well-coated.
   • Cover the bowl and let it marinate for 30 minutes at room temperature. This step helps to tenderize the chicken.
2. 2

   Prepare the Second Marinade

   • While the chicken is in its first marinade, place a small pan over low heat. Add the besan (gram flour) and dry roast for 2-3 minutes until it becomes aromatic and slightly changes color. Do not let it burn. Set aside to cool completely.
   • In a separate large bowl, whisk the hung curd until it is smooth and creamy, with no lumps.
   • Add the cooled roasted besan, fresh cream, mustard oil, Kashmiri red chili powder, garam masala, coriander powder, cumin powder, turmeric powder, chaat masala, kala namak, and the remaining 1/2 teaspoon of salt.
   • Crush the kasuri methi between your palms to release its flavor and add it to the bowl.
   • Mix everything together until you have a thick, uniform marinade paste.
3. 3

   Combine and Marinate

   • Add the chicken from the first marinade (along with any juices) to the second marinade mixture.
   • Use your hands to gently coat each piece of chicken thoroughly.
   • Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight for the best flavor penetration.
4. 4

   Optional: Dhungar (Smoking Method)

   • For an authentic smoky flavor, heat a small piece of charcoal on direct flame until it is red hot.
   • Carefully place a small heatproof bowl (like a steel katori) in the center of the marinated chicken.
   • Place the hot charcoal in the small bowl. Pour 1 tsp of ghee over the charcoal. It will start smoking immediately.
   • Quickly cover the main bowl with a tight-fitting lid and let the smoke infuse into the chicken for 5-10 minutes.
5. 5

   Cook the Tikka

   • Preheat your cooking appliance. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
   • Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
   • OVEN METHOD: Preheat oven to 200°C (400°F) on grill or broil mode. Place skewers on a wire rack over a foil-lined baking tray. Cook for 15-20 minutes, turning halfway. Baste with oil in the last 5 minutes.
   • OUTDOOR GRILL: Preheat to medium-high heat. Grill skewers for 10-15 minutes, turning occasionally, until cooked through and lightly charred.
   • STOVETOP METHOD: Heat 1-2 tbsp of oil in a grill pan or heavy skillet over medium-high heat. Place chicken pieces (without skewers) in a single layer. Cook for 5-7 minutes per side until golden brown and cooked through. Work in batches if necessary.
   • The chicken is done when the internal temperature reaches 74°C (165°F) and the juices run clear.
6. 6

   Rest and Serve

   • Once cooked, transfer the chicken tikka to a plate and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist.
   • Sprinkle generously with extra chaat masala and garnish with freshly chopped coriander leaves.
   • Serve hot with lemon wedges, pickled onions, and mint chutney.