Murgh Zaffrani Khush Tikka

Ingredients

• 160 g chicken breasts  

• 15 g ginger-garlic paste

• 5 g cardamom powder

• 6 g coriander powder

• 4 g mace powder

• 10-12 sprigs saffron

• 6 g yellow chilli powder

• salt to taste    

• 60 ml mustard oil                        

• 10 ml lemon juice

• 40 ml cream

• 60 g hung yogurt

• 20 g processed cheese

• 8 g dry anardana powder

• 20 g butter

Method

First Marination

Marinate chicken with lemon juice, salt, coriander powder, mace powder and ginger-garlic paste. Keep it aside for 45 minutes.

Second Marination

Mix hung yogurt, grated processed cheese, cream, cardamom powder, yellow chilli powder and saffron. Now add mustard oil and mix well. Add chicken to it and rub well. Keep this aside for 30 minutes.

Fold the chicken breast making the bone pierce through and put it on the skewer. Cook the chicken on a charcoal tandoor or on the BBQ spit on moderate heat. Baste it with a mixture of butter and cream just before serving. Garnish with the anardana powder.

Serve with mint chutney.