Steps
- 1
Wash the chicken pieces thoroughly and place them in a strainer to drain all the water.
- 2
In a bowl, mix yogurt, salt, lemon juice, chickpea flour, dried fenugreek leaves, all the spices, and oil together well.
- 3
Add the chicken pieces and coat them well. Cover and refrigerate for 2 hours.
- 4
After 2 hours, take out the chicken and thread the pieces onto wooden skewers.
- 5
Lightly oil a grill pan and place the prepared skewers on it. Roast on medium heat for about 10 minutes, turning occasionally.
- 6
Your chicken tikka is ready. Serve hot with green chutney and salad.
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