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Recipes in English >> Kebab / Tikka Recipes >> Joojhe Potli Tikka

This dish has chicken pieces roasted with spices in a bag of its own skin

	Chicken 1 kg
	Black cumin (shah jeera) seeds 2.5 gm/ 1/2 tsp
	Chaat masala 2.5 gm/ 1/2 tsp
	Coriander leaves, chopped 60 gm/ 1/4 cup
	Cream 120 gm/ 1/2 cup
	Garam masala 5 gm/ 1 tsp
	Garlic paste 45 gm/ 3 tbs
	Ginger paste 45 gm/ 3 tbs
	Groundnut oil 75 gm/ 5 tbs
	Lemon juice 60 ml/4 tbs
	Mint leaves, chopped 30 gm/2 tbs
	Processed cheese, grated 45 gm/3 tbs

	Salt to taste
	Yellow chilli powder 5 gm/1 tsp
	Yogurt 45 gm/ 3 tbs

For Salad

	Cucumber, sliced 250 gm
	Onion rings 500 gm
	Tomatoes, sliced 250 gm

• Cut chicken into 1 inch cubes. Save skin. Mix together salt, ginger and garlic pastes, lemon juice, yellow chilli powder, yogurt and oil. Marinade chicken in this mixture for an hour. Rub chicken skin with salt and a pinch of yellow chilli powder. Skewer chicken pieces and cook in a tandoor till half done, about 10 to 12 minutes.
• Remove from skewer. Mix onions, ginger, coriander, grated cheese, fresh mint and cream with the half-cooked chicken. Fill the chicken pieces in the chicken skin and tie the ends with thread. Skewer and cook in a tandoor till the skin turns brown in colour or roast in a preheated oven at 275 ºF till skin turns brown. Remove thread and cut bag into half.
• Time: Preparation: 1 hour, Cooking: 30 minutes
• To Serve: Garnish with garam masala and chaat masala. Arrange salad along the sides and serve hot.