Name: Murg Potli Tikka recipe by NANDINI DIWAKAR at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: Chicken 1 Kg; Chaat masala 1 tsp; Fresh coriander Leaves chopped 1/2 cup; Garam Masala 1 tsp; Garlic Paste 3 tbsp; Ginger Paste 3 tbsp; Groundnut oil 5 tbsp; Lemon juice 4 tbsp; Mint Leaves, chopped 2 tbsp; Processed cheese grated 3 tbsp; Salt as per taste; Yellow Chilli Powder 1 tsp; Yogurt 3 tbsp; Black Pepper Powder 1 tsp; For the Salad: Cucumber, sliced 2; Tomatoes sliced 250 gms

Ingredients Serving: 4

Chicken 1 Kg
Chaat masala 1 tsp
Fresh coriander Leaves chopped 1/2 cup
Garam Masala 1 tsp
Garlic Paste 3 tbsp
Ginger Paste 3 tbsp
Groundnut oil 5 tbsp
Lemon juice 4 tbsp
Mint Leaves, chopped 2 tbsp
Processed cheese grated 3 tbsp
Salt as per taste
Yellow Chilli Powder 1 tsp
Yogurt 3 tbsp
Black Pepper Powder 1 tsp
For the Salad: Cucumber, sliced 2
Tomatoes sliced 250 gms

Instructions

Cut chicken into cubes. Save the chicken skin. Mix together salt, ginger and garlic paste, lemon juice, yellow chilli powder, yogurt and oil.
Marinate the chicken pieces for 1 hour. Rub chicken skin with salt and a pinch of yellow chilli powder. Skewer the chicken pieces and cook in a tandoor till half done, this takes about 10-12 minutes.
Mix onions, ginger, coriander, grated cheese, fresh mint and cream with the half cooked chicken. Fill the chicken pieces in the chicken skin and tie the ends with a thread.
Skewer and cook in a tandoor till the skin turns brown in colour or roast in a preheated oven at 135 degree centigrade till the skin turns brown. Remove the thread and cut in half. Garnish with garam masala and chaat masala.
Serve hot with salad on the side and green mango chatni.

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