Ingredients:

• 12 – Thigh pieces of Chicken
• The First Marination:
• 2 tbsp – Ginger Paste (strained)
• 4 tsp – Garlic Paste (strained)
• 1/4 cup – Sirka/ Vinegar
• 120 gms – Raw Mango puree (half reserve for 2 nd marination)
• The Second Marination:
• 1 cup – Chakka Dahi/Yoghurt Cheese (Hung Yoghurt)
• 30 gms – Processed Cheese
• 1/2 tsp – Dhania/Coriander Powder
• 4 tsp – Kashmiri Deghi Mirch
• 1/2 tsp – Jeera Powder
• 1/2 tsp – Zarraqoosh Powder
• 4 tbsp – Brown Onion Paste
• 8 tsp – Cashewnut paste
• 1/8 tsp – Kitchen king Powder
• 1/8 tsp – Jaiphal/Nutmeg Powder
• A generous pinch of Kasoori Methi/Dried Fenugreek Leaf Powder
• Salt
• 1/4 cup – Cream
• The Smoking:
• 1/2 tsp – Cinnamon sticks
• 1 tsp – Desi Ghee/Clarified Butter

Method:

1. THE CHICKEN: Clean, bone, cut each thigh into 3 equal-sized tikka, wash and pat dry.
2. THE FIRST MARINATION: Mix all the ingredients, rub the chicken pieces with this marinade and reserve for 15 minutes.
3. THE SECOND MARINATION: Whisk yoghurt cheese in a bowl.
4. Grate processed cheese and mash. Mix cheese and remaining ingredients with the yoghurt cheese, whisk, stir-in remaining cream, rub the chicken pieces with the marinade and reserve in the refrigerator for 1 hour.
5. THE SMOKING: Put a few small pieces of ‘live’ charcoal in a small katori/metal bowl and place the katori/metal bowl in a large handi/pan.
6. Spread the marinated chicken around the katori/metal bowl, pour the cinnamon sticks and ghee on the charcoal, cover with a lid and smoke for 5-6 minutes.
7. THE SKEWERING: Skewer 6 chicken pieces together and overlap.
8. Leave a space of    2″ and then skewer the next lot.
9. COOKING: Place the marinated chicken in convenient batches on a charcoal grill and roast over medium heat for 5-6 minutes, turning once, and basting with ghee at regular intervals.
10. Remove, and basting with ghee separate, without separating the meat.
11. Return chicken to grill and roast for a further 2-3 minutes, turning and basting once.

Recipe courtesy of Recipe by Made in Punjab