Murg Anarkali Tikka

                     INGREDIENTS

Boneless chicken breast 850gm
Pomegranate seeds 1no.
Mint leaves 10gm
Curry leaves 10gm
Coriander leaves 10gm
Green chilly 10gm 

Hung curd 10gm
Ginger garlic paste 250gm
Salt to taste
Chop onion 1tbsp
Chop ginger 1tbsp
Chop coriander 1tbsp
Kashmiri red chilly powder 1tbsp
Garam masala ½ tbsp
Chaat masala 1tbsp
Kastoori methi 1tbsp
Lemon juice 20 ml
Corn flour 1tbsp
Refined oil 80 ml

METHOD

 1. Clean, wash and cut each chicken breast into half.

MARINATION 

1. Put pomegranate seeds in a blender with mint, curry leaves, coriander leaves and green chilly and make a fine paste and transfer this to a bowl. 

2. Whisk hung curd in a bowl, add paste and the remaining ingredients, and mix well. Put chicken pieces in this mixture and rub well. Keep aside for 2-3 hours.

COOKING 

1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.

 2. Roast in a moderately hot tandoor or over a charcoal grill for 6-7 minutes, 

Until half done.

 3. Remove and hang the skewer to let excess moisture drip off (2-3 minutes). Baste   with clarified butter and roast for another 2-3 minutes.

 4. When cooked transfer chicken onto a plate.

5. Serve hot with choice of salad and chutney.

TO SERVE 4

COOKING TIME: 8-10 Minutes.