Afghani Chicken Tikka - Marina

Recipe by Marina Lasrado

Ingredients:
1 kg chicken

chaat masala to taste
4 tbsp oil 

butter as required

To blend to a smooth paste:
10 mint leaves
1 cup coriander leaves
3 green chilis
3-4 cloves garlic
2" ginger
1 tbsp roasted chana dal

For the marinade:
blended paste
1 cup yogurt
1/2 cup cream *(optional)
1 tbsp lemon juice
1 tbsp pepper powder
1 tsp garam masala powder
1/2 tsp kasuri methi
2 tbsp mustard oil
salt to taste

Steps:

1. Dry roast the chana dal on a pan. 
2. Blend together the roasted chana dal, mint leaves, coriander leaves, green chilis, garlic and ginger to a smooth paste.
   
   
3. In a large bowl, prepare the marinade, add the chicken and mix well. Marinate for at least 4 hours, preferably overnight.
   
   OPTION 1:
4. Burn a piece of coal. Place a small aluminium foil in the marinated chicken and place the burning piece of coal on the aluminium foil sheet.
5. Add butter and cover immediately.
6. Fumigate for 30 minutes and then grill the chicken.
7. Sprinkle chaat masala and serve. 

 OPTION 2:

1. Heat 4 tbsp oil with butter.
2. Cook the marinated chicken on high heat until brown on one side. 
3. Then cook on the other side. 
4. Add the marinade and cook until done. 
5. Dry up water, if any. 
6. ENJOY!