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1
Soak saffron in warm milk for 15 to 20 minutes.
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2
In the meantime, dry roast the cinnamon stick, black cardamom seeds, green cardamom seeds, pepper corns and cloves. Pound them to a powder (not very fine).
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3
In a mortar and pestle grind the green chillies to a paste. (Using a pinch of coarse salt will help)
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4
Mix all the ingredients together and your marinade is ready.
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5
Ensure that you pat dry the chicken cubes.
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6
Transfer the chicken in a bowl
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7
Add the marinade to the chicken cubes and mix it well so that all pieces are well coated.
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8
Cover the bowl with a cling film and put it in the refrigerator.
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9
Leave the chicken to marinate over-night. (I marinated for almost 18 hours and the result was moist and tender chicken tikkas)
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10
For Grilling:
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11
I grilled these tikkas in my non-stick grill pan. Using a non-stick pan helped me keep the amount of oil to minimal.
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12
Soak the skewers in water for at least half an hour before you intend to serve them.
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13
Now take the skewers and start skewering the chicken pieces on them. I leave a little space in between the chicken pieces; else they stick together and do not get cooked well. (Perhaps the reason could be pan grilling)
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14
Keep the skewers ready and then heat the pan (medium hot).
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15
You can use an oil spray or pour a little oil using a spoon in a linear fashion across the grill pan.
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16
Place the skewers over the oiled pan and grill them on medium low heat.
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17
It will take approximately 45 seconds to a minute for one side to get cooked.
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18
Then turn around and cook the other side the same way.
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19
Serve them hot as a starter or as a main course with Bakarkhani!! Bon appetit!!
