Methi na Thepla with Chicken Tikka Chunks

Ingredients

• 600 g boneless, skinless chicken (cut into 1.5-inch cubes, breast or thighs)
• 2 tbsp ginger garlic paste
• 2 tbsp lemon juice
• 1 tsp kashmiri red chili powder (for color)
• 1 tsp salt
• 1 cup hung curd (or thick greek yogurt)
• 2 tbsp besan (lightly roasted)
• 2 tbsp mustard oil
• 0.5 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• 1 tbsp kasuri methi (crushed)
• 2 tbsp oil (or melted butter, for basting)
• 0.5 tsp chaat masala (for garnish)
• 1 pcs lemon (cut into wedges for serving)

Instructions

1. 1

   Prepare the chicken for marination. Cut the chicken into uniform 1.5-inch cubes. Pat the chicken pieces completely dry with paper towels. This helps the marinade adhere better.

2. 2

   Apply the first marination. In a large bowl, combine the chicken pieces with ginger garlic paste, lemon juice, Kashmiri red chili powder, and salt. Mix well to coat every piece evenly. Cover and let it rest for 30 minutes at room temperature. This step helps tenderize the chicken.

3. 3

   Prepare and apply the second marination. In another bowl, whisk the hung curd until smooth. Make sure there are no lumps. Add the roasted besan, mustard oil, turmeric powder, garam masala, coriander powder, cumin powder, and crushed kasuri methi. Whisk everything together to form a thick, smooth marinade paste. Pour this marinade over the chicken from the first step. Mix thoroughly until all pieces are well-coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the best flavor.

4. 4

   Cook the chicken tikka in the oven. Preheat your oven to 430°F (220°C). Line a baking tray with aluminum foil and place a wire rack on top. Thread the marinated chicken pieces onto metal or soaked wooden skewers, leaving a small gap between each piece for even cooking. Arrange the skewers on the wire rack. Bake for 10-12 minutes. Carefully remove the tray, flip the skewers, and baste them with oil or melted butter. Return to the oven and bake for another 8-10 minutes, or until the chicken is cooked through and has charred spots. The internal temperature should reach 165°F (74°C).

5. 5

   Rest and serve. Once cooked, let the chicken tikka rest on the skewers for 5 minutes. This keeps them juicy. Sprinkle with chaat masala and a squeeze of fresh lemon juice before serving. Serve hot with sliced onions and mint chutney.