Pahadi Chicken

 

Ingredients :-

• Boneless chicken medium cubes - 400 grams
• Fresh mint leaves - 10-12
• Fresh coriander leaves - 1/4 cup
•  Ginger -1 inches
• Garlic - 4-5 cloves
• Green chilies  - 2
• Cumin seeds - 1/2 teaspoon
•  Lemon juice - 2 tablespoons
• Oil 2 tbsp for greasing
• Carom seeds (ajwain) -  1/2 teaspoon
•  Turmeric powder -  1/4 teaspoon
•  Gram flour (besan) -  2 tablespoons
•  Mustard oil - 2 tablespoon
•  Hung yogurt  - 1/2 cup
•  Garam masala powder  - 1 teaspoon
•  Green cardamom powder  - 1/4 teaspoon
•  Dried fenugreek leaves (kasoori methi) powder  - 1/4 teaspoon
• Oil to grease
•  Butter for basting
•  Chaat masala  - 1 tbsp (to sprinkle)
•  Onion rings for garnish
• Green chutney to serve

Method :- 

•  Put mint leaves, coriander leaves, ginger, garlic, green chili, cumin seeds and ½ tablespoon lemon juice into a blender jar, add little water and grind to a thick and smooth paste.
•  Heat oil in a non-stick pan, add carom seeds, turmeric powder and gram flour, mix well and saute on low heat for 2 minutes or till the gram flour is fragrant. Transfer into a bowl and keep aside.
•  Heat mustard oil in the same pan till smoking point and set aside to cool.
• Take chicken cubes in a bowl, add 1 tbsp lemon juice and salt and mix well. Set aside to marinate.
• Take hung yogurt in another bowl, add coriander leaves paste, garam masala, green cardamom powder and fenugreek leaves powder and mix well.
•  Add the sauteed gram flour mixture and mix well. Add smoked mustard oil and mix.
• Add the marinated chicken cubes and mix well. Set aside to marinate for 30 minutes.
• Preheat oven to 200º C.
•  String on the chicken cubes on skewers, brush them with leftover marinade.
• Grease a baking tray with some oil, keep the skewers on the baking tray, keep the tray in the preheated oven and bake at 200º C for 15 minutes.  
• OR
•  Take a tawa heat 2tbsp of oil add marinated chicken pieces and fry it slowly with medium heat. If need you can cover the lid and cook.
• Tawa Fry properly from both the sides and serve hot.
•  Brush butter on top and sprinkle Chaat masala.
• Arrange the Pahadi Chicken on a serving platter and serve with onions rings and green chutney.