2 tsp ginger garlic paste
2 tbsp heavy cream
2 tbsp greek yoghurt
2 to 3 tsp green chilli paste (optional)
1 tsp garam masala or ½ tsp green cardamom powder
½ tsp each black and white pepper
½ cup of grated cheese
Meltedbutter for basting
1 tsp lemon juice
½ tsp chaat masala (optional)
Salt to taste
- In a bowl put the chicken, sprinkle salt and mix the half the ginger garlic paste. Set it aside in the refrigerator for at least half an hour.
- In another bowl add the processed cheese and some more salt, cream, cheese and now add the heavy cream to it. Whisk till a smooth paste is formed. Next blend in the greek yogurt to this mixture and whisk some more. Add the green chilly paste, the remaining ginger garlic paste and garam masala and pepper. If you don’t want the tikka to be very spicy then skip the garam maslaa and green chilly paste.
- Now add the chicken pieces to this marinade and make sure they are coated well. Let it rest for half an hour. Pre heat the oven to 180 degress. Line a tray with a silver foil and spread some oil or ghee on it. Place the chicken on this tray, you can skewer them too. The chicken should be ready in ten to fifteen minutes. But remember to turn them at least twice and bast them with butter.
- Eat them hot and sprinkle some lemon juice and chaat masala over them. You can marinate a bigger batch and cook them at your convenience, over a period of few days.
Note: Vegetarians please note that you can make cottage cheese by this same recipe, only cut the cooking time to 5 to 8 minutes.
Total Fat 81 g
Sodium 7708 mg
Potassium 217 mg
Total Carbohydrate 37 g
Dietary Fiber 1 g
Sugars 8 g
Protein 105 g