For First Marination
In a mixing bowl, take 300 gms of boneless chicken pieces.
Add the ginger garlic paste, little salt, half of the paste of Kashmiri red chili powder mixed with mustard oil & lemon juice. Mix everything well. Cover and marinate it for 40 minutes to 1 hour.
For Bhune Besan
In a pan, add 3-4 tsp of butter and 3-4 tsp of oil.
Once the butter and oil are hot, add the whole spices, like bay leaf, cardamoms, black cardamom, cloves, black peppercorn, star anise, cinnamon stick and saute it for 1-2 minutes.
Lower the flame, add Vijay Besan Flour, little at a time, and mix it well. Do not add all the besan at one time, add it slowly and keep stirring it well on a low flame for about 3-4 minutes.
Once the besan mixture starts to boil, switch off the flame. Allow it to cool down completely. Discard the whole spices and use it for the marination.
For Second Marination
In a mixing bowl, add the hung curd, bhune besan ka mixture, mix it well, so that there are no lumps.
Next add the remaining half of the paste of Kashmiri red chili powder with mustard oil.
Add the dry spices like roasted cumin powder, red chili powder, black pepper powder, dry mango powder, garam masala powder, kasuri methi and salt. Give everything a nice mix.
Add the marinated chicken pieces and nicely coat it well with the second marination. Mix everything well. Cover and marinate it for 1 hour.
After 1 hour, take some skewers, add the chicken pieces into the skewers.
For Chicken Tikka
Serve it hot with your favorite chutney and enjoy
Grill the chicken on a medium flame by turning them from all the sides for about 6-7 minutes or until the chicken pieces are cooked completely and it’s ready to be served.
Place the skewers over the grill pan, brush some more butter on the chicken pieces.
Heat a grill pan, in a bowl mix 2-3 tsp of butter with chopped mint leaves, brush it over a grill pan.