Mustard-flavoured roasted chicken cubes (Sarson Ke Tikke) recipe
ingredients
900 g (2 lb) Chicken drumsticks, boneless, cut into pieces
1/2 cup (100 ml) 3 1/2 fl oz Lemon (nimbu) juice
Salt to taste
4 tbsp (72 g) 2 1/2 oz Ginger-garlic (adrak-Iasan) paste
4 cups (100 g) 3 1/4 oz Green coriander (hara dhaniya), chopped
5 tbsp (60 g) 2 oz Garlic, chopped
3 tbsp Green chillies, chopped
1 tbsp (15 g) Yellow chilli paste
3 tbsp (45 g) 1 1/2 oz Mustard (sarson) paste
1/2 cup (100 ml) 3 1/2 fl oz Mustard oil
6 tbsp (60 g) 2 oz Gram flour (besan)
2 tsp (4 g) Garam masala
3 tbsp (60 g) 2 oz Butter
1/2 cup (100 ml) 3 1/2 fl oz Lemon (nimbu) juice
Salt to taste
4 tbsp (72 g) 2 1/2 oz Ginger-garlic (adrak-Iasan) paste
4 cups (100 g) 3 1/4 oz Green coriander (hara dhaniya), chopped
5 tbsp (60 g) 2 oz Garlic, chopped
3 tbsp Green chillies, chopped
1 tbsp (15 g) Yellow chilli paste
3 tbsp (45 g) 1 1/2 oz Mustard (sarson) paste
1/2 cup (100 ml) 3 1/2 fl oz Mustard oil
6 tbsp (60 g) 2 oz Gram flour (besan)
2 tsp (4 g) Garam masala
3 tbsp (60 g) 2 oz Butter
method
1. Apply lemon juice, salt, and ginger-garlic paste evenly on the chicken pieces.
2. Make a paste by blending together green coriander, garlic, and green chillies. To this add all the other ingredients except butter.
3. Squeeze the chicken pieces and add to the prepared paste. Mix well and keep aside for 3 - 4 hours.
4. Skewer the chicken pieces and cook in a tandoor or charcoal grill for 10 minutes.
5. Remove, baste with butter and cook further until done.
6. Remove from skewers and serve hot.
2. Make a paste by blending together green coriander, garlic, and green chillies. To this add all the other ingredients except butter.
3. Squeeze the chicken pieces and add to the prepared paste. Mix well and keep aside for 3 - 4 hours.
4. Skewer the chicken pieces and cook in a tandoor or charcoal grill for 10 minutes.
5. Remove, baste with butter and cook further until done.
6. Remove from skewers and serve hot.
serving amount
serves: 4
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more information
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