Chicken Tikka

Serves:4
  • 1-1/2 lb chicken breast
  • 1 tablespoon butter
  • 1/4 cup yogourt
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon green cardamom powder
  • 1/2 teaspoon red chilli powder
  • 1 tablespoon lemon juice
  • 1 tablespoon flour, preferably gram flour
  • salt
  • 2 tablespoons vegetable oil
  1. Clean breast and cut in 1.5" pieces.
  2. Whisk yogourt in a large bowl, add the spices and oil, and add chicken pieces. Marinate for 1 hour.
  3. Preheat oven to 500 F (broil). Skewer the marinated tikkas at least an inch apart, with onion wedges between pieces of chicken. Keep a tray underneath to collect drippings. Baste by putting a dot of butter on each tikka. Broil for 6-7 minutes, turn, baste again (more butter on each tikka), and broil another 6-7 minutes. Make sure the chicken does not touch the sides or bottom of the oven. Serve hot with onion and lemon wedges.