Nimbu Chicken Tikka

Ingredients:

• 1st marination
• Chicken Breast 4 nos. / 400 gm (boneless)
• Salt to taste
• Lemon juice 2 tsp
• Ginger garlic paste 2 tsp
• 2nd marination
• Coriander ½ bunch
• Mint a handful
• Kaffir lime leaves 20-25 nos.
• Green Chilly 5-6 nos.
• Ginger garlic paste 2 tsp
• Very little water
• Hung Curd ½ cup
• Salt a pinch
• Black pepper powder a pinch

Method:

1. Wash the chicken breast well and slice it keeping it thin, further do the first marination by applying salt, lemon juice and ginger garlic paste, apply the marinade well over the chicken and keep it aside for 15 minutes by the time you make the second marination.
2. For second marination, add the kaffir lime leaves, green chillies, fresh mint leaves, fresh coriander leaves & ginger garlic paste, add little water & grind to make fine paste.
3. Once the paste is ready, add hung curd in a big size mixing bowl, followed by salt & black pepper, now add the prepared the green paste, mix well, make sure the mixture or the marination should be thick, now add the pre marinated chicken and mix it well.
4. Now, transfer the marinated chicken in a separate bowl, cover and refrigerate it for at least an hour.
5. Once the marinated well, take a skewer a skew it nicely, once skewed well, cook it tandoor for 6-8 minutes or until the chicken is cooked and tender, brush the chicken with butter once cooked to elevate its flavour.
6. You can also cook them over a pan if in case you don’t have tandoor, you can simply use bamboo skewers that soaked in water and cook the chicken from both the sides until it gets some good colour and tender.
7. Your kafir lime tandoori chicken is ready, serve hot with sweet-spicy-tangy pineapple chutney.
8. Pineapple chutney

Ingredients:

• Fresh pineapple 1 whole
• Oil 1 tbsp
• Mustard seeds 1 tsp
• Ginger 1 tsp (chopped)
• Green chillies 1-2 nos. (Chopped)
• Curry leaves 8-10 nos.
• Pineapple juice 200-300 ml
• Kashmiri red chilli/degi red chilli powder 2 tsp
• Salt to taste
• Vinegar 1 tsp
• Tomato ketchup 2 tsp
• Sugar 2 tsp

Method:

1. Start by cutting pineapple, first cut it into half, further cut in qaurters and remove the core, now cut in thin strips to chop in fine dices, keep aside to be used later.
2. Set a pan on medium heat, add oil, once heated nicely, add the mustard seeds and allow to crackle.
3. Further add, chopped Ginger, green chillies & curry leaves, stir & cook for a minute.
4. Now, add the pineapple juice and bring it to a simmer.
5. Further add the chopped pineapple and Kashmiri red chilli powder, stir & cook for a minute.
6. Now. Add the remaining ingredients, mix well stir in intervals and cook for 8-10 minutes on medium flame or until the juice has reduced to less than half and the pineapple chutney is ready.
7. Switch off the flame and allow to cool down, once cooled you can serve them with chicken tikka. Refrigerate unt used.