Ingredients
500 g boneless chicken, cut into tikka-sized pieces
½ cup thick yogurt
2 tbsp fresh cream
1 tbsp ginger-garlic paste
1 tbsp lemon juice
1 tbsp grated cheese (optional)
½ tsp white pepper powder
½ tsp black pepper powder
½ tsp garam masala
½ tsp cumin powder
½ tsp coriander powder
1 tbsp cornflour
1 tbsp oil
Salt to taste
Method
Marinate: Mix yogurt, cream, ginger-garlic paste, lemon juice, spices, cornflour, oil and salt.
Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour (overnight gives better flavor).
Cook: Thread chicken onto skewers. Cook on a hot grill pan or tawa with a little oil for about 12–15 minutes, turning regularly until cooked through and lightly charred.
For a smoky flavor, place a small piece of hot charcoal in a bowl inside the chicken, add a few drops of oil, cover for 2–3 minutes, then remove.
Serve hot with mint chutney, onion rings and lemon wedges. 🍋
Tip: For a whiter tikka, avoid turmeric and red chilli powder and use fresh thick yogurt and cream.