#tangy #spicy #tikkamasala #homemade #non-veg #dish #foodporn #sidesnack #yummy #tasty #creamy #baked #ovendish #withoutoil 🍗
INGREDIENTS :
500 grams of boneless chicken
1 tablespoon besan
2 tablespoon thick curd
1 green bell pepper (shimla mirch)
1 large onion cubed
1 tablespoon mustard oil
2 tablespoon heavy cream
1 tablespoon jeera
1 tablespoon cashew nuts
1 tablespoon red chilli powder (colour one)
2 green chilli
8-9 garlic cloves
1 tablespoon ginger
1½ tablespoon kasuri methi
1-2 tablespoon lemon juice (adjust, if your curd is sour, you can skip this)
1 teaspoon garam masala
1 teaspoon coriander powder
1 tablespoon chart masala
Salt to taste
1-2 tablespoon oil
Fresh coriander
INSTRUCTIONS :
Wash and cut chicken fillet to equal sized cubes, remove the moisture from them using disposable tissues. Or set them side for a while to take away the dripping water.
Take a pan heat the oil. Add jeera and cashew nuts; after few mins add green chilli and besan. Sotte till besan changes its colour.
Take a grinder add pan mixture in it. Then add curd, ginger and garlic to it as well and grind the mixture together. Take out in bowl and mix all other ingredients except coriander.
Marinate the chicken, onion and bell pepper for at least an hour or 2. You will have to refrigerate if marinating for longer than an hour.
Put them on to skewers, alternating veggies and chicken or on tray.
Pre heat the oven to 240 C for at least 15 minutes, bake for 20 to 30 mins or till fully done.
Add coriander and Serve hot
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