Hariyali Chicken Tikka with Lemon Wedges

Instructions

1. 1

   Prepare the Green Marinade Paste

   • In a blender or food processor, combine the coriander leaves, mint leaves, green chilies, and ginger-garlic paste.
   • Blend for 1-2 minutes into a smooth, thick paste. Add 1-2 tablespoons of water only if absolutely necessary to facilitate blending.
2. 2

   Marinate the Chicken

   • In a large mixing bowl, whisk the thick curd until smooth. Add the prepared green paste, roasted besan, lemon juice, garam masala, cumin powder, chaat masala, salt, and 2 tablespoons of oil.
   • Mix everything thoroughly to create a uniform marinade.
   • Add the chicken cubes to the bowl and use your hands or a spatula to coat each piece evenly.
   • Cover the bowl and refrigerate to marinate for a minimum of 4 hours, or preferably overnight for maximum flavor infusion.
3. 3

   Skewer and Prepare for Cooking

   • Preheat your oven to 200°C (400°F) or an outdoor grill to medium-high heat.
   • If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
   • Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece to ensure even cooking.
   • Arrange the skewers on a wire rack placed over a foil-lined baking sheet for oven cooking, or directly on the grill grates.
4. 4

   Cook the Tikka

   • For Oven: Bake for 15-20 minutes, turning the skewers halfway through. Baste with the remaining 1 tablespoon of oil in the last 5 minutes.
   • For a charred effect, switch the oven to broil (grill) mode for the final 2-3 minutes, watching closely to prevent burning.
   • For Grill: Grill for 12-15 minutes, turning every 3-4 minutes, until cooked through and lightly charred on the edges.
   • The chicken is cooked when the internal temperature reaches 74°C (165°F) and the juices run clear.
5. 5

   Rest and Serve

   • Once cooked, remove the skewers from the heat and let them rest for 5 minutes. This step is crucial for keeping the chicken moist and juicy.
   • Just before serving, sprinkle a pinch of chaat masala over the hot tikka for an extra burst of flavor.
   • Serve immediately with mint-coriander chutney, sliced onions, and lemon wedges.