Ingredients:

• 500 gms – boneless Chicken pieces
• For the Marinade:
• 1.5 tbsp – ginger-garlic paste
• 1.5 tsp – Red Chilli powder
• 1.5 tsp – freshly ground black pepper
• 1.5 tsp – freshly ground Cloves
• 1.5 tsp – freshly ground green Cardamom
• 1.5 tsp – cumin powder
• 1.5 cup – hung or thick Yoghurt
• 1.5 tbsp – Lemon juice
• 1 tbsp – Mustard oil
• salt to taste
• For Smoking:
• 1 red-hot coal
• 3 Onion layers
• 4 Cloves
• 1 tsp – clarified Butter (ghee)
• For Sukha Masala:
• 1.5 tsp – Clove powder
• 1 tsp – green Cardamom powder
• 2 tsp – Mango powder
• 1 tsp – black salt
• 1 tsp – black pepper powder

Method:

1. Mix all the ingredients of the sukha masala and keep aside.
2. In a bowl, add the lemon juice, ginger-garlic paste, mustard oil and mix well.
3. Add the chicken, mix well and refrigerate for two hours.
4. Now mix in the remaining ingredients of the marinade in the chicken and return to the refrigerator for an hour.
5. Skewer the chicken pieces and cook in a grill, pan, oven or a tandoor till done.
6. Arrange the tikkas in a flat dish and place the onion layer in the centre.
7. Take a red-hot charcoal.
8. Blow away the ashes and place the coal on the onion layers.
9. Then place the cloves on the coal and pour the ghee on it.
10. Cover the dish so that the smoke doesn’t escape.
11. Sprinkle the Sukha Masala and serve.
12. Do not use all the sukha masala, use as desired (about 1-1.5 tsp)