Spicy Murgh Tikka

Ingredients
• 1 kg boneless chicken cut into 1-1.5 inch squared size and flattened a bit

For the Marination
• 3 tbsp hung curd
• 150 grams cream or cheese spread
• 1 tbsp ginger garlic paste
• 3 tsp black pepper powder
• 2 tsp chat masala
• 1 tsp garam masala
• White salt as per taste
• 2 tsp hand crushed kasuri methi
• 1 tbsp mustard oil
• 1 tbsp corn flour powder
• Salt as per taste

For the main process
• Oil for shallow frying
• Wooden skewers
• Few drops of mustard oil

Process
• Mix chicken with all the ingredients under “For the Marination” except the mustard oil and corn flour powder. Marinate for atleast 4 hours. Overnight marination is best.
• Mix 1 tbsp mustard oil and the corn flour powder and mix well.
• Heat a tawa and add few drops of oil/butter.
• Shallow fry the chicken pieces on high heat for 1 minute on each side. Lower the flame and cover it with a lid. Keep it like that for another 2-3 minutes. Increase the flame and flip the chicken pieces and fry for another 1 minute. Lower the flame, cover the lid and keep it like that for a minute.
• Take it out and arrange on the skewers as shown in the photo.
• Turn on the gas burner and grill the chicken pieces on the skewers to get the burnt ends and a smoky flavor.

Dish out hot and enjoy with a spicy Hyderabadi mint chutney and lacha pyaaz.

For lacha pyaaz, cut thin rings of onions. For 4 medium sized onions: Mix the onion rings with 1 tsp black pepper powder, 1 tsp chat masala, pinch of roasted cumin powder, 1 tbsp vinegar and a pinch of black salt and rest it for 15 minutes.

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