Chicken Til Tikka ( Chicken Tikkas with Sesame Seeds)

Exotic, flavourful tikka coated with sesame seeds and green coriander paste mixture.

Ingredients:

• 500 grams chicken breast - cut into 1" pieces/tikkas
• 1/4 cup til (white sesame seeds)

First Marinade ( Mix Together):

• 1 cup thick whipped curd
• 1 tablespoon freshly squeezed lemon juice
• Seeds of 2 moti elaichi ( black cardamoms) crushed
• Seeds of 5-6 choti elaichi ( green cardamoms) crushed
• 1/2 teaspoon jaiphal (nutmeg) powder ( grate a nutmeg with a fine grater for best results)
• 1/4 teaspoon javetri ( mace) powder 
• 1/2 teaspoon grounded kali mirch ( black peppercorns)
• 1/2 teaspoon garam masala
• 1 teaspoon tandoori chicken masala
• 1 teaspoon oil
• 1 teaspoon salt ( adjust to taste)

Grind to Paste:

• 1/2 cup fresh green coriander
• 1/2 teaspoon salt
• 1-2 teaspoons water

Batter:

• 1 egg
• 1/4 cup maida (white flour)
• 1 teaspoon salt
• Pinch of tandoori food colour (optional)

Basting:

3-4 teaspoon oil mixed with 2 teaspoon sesame seeds

Method:

• Wash chicken pieces/tikkas well. Pat dry with a paper towel.
• Marinate the chicken in the first marinade and keep in the fridge for 2 hours.
• Grind green coriander with salt to a fine paste.
• Mix til with the above green coriander paste and spread it in a plate. Keep aside.
• For the batter beat egg, flour, salt and food colour with a whisk.
• Taking one chicken tikka at a time, dip it in the prepared egg and flour batter, coating it well.
• Then roll the coated tikkas in the til and green coriander paste and keep aside.
• Heat oven to 200 degrees celsius ( approx 400 degrees fahrenheit). Grease the wire or grill rack with oil.
• Place the well coated tikkas on the greased grill or skewer the chicken pieces and place on the rack.
• Roast for 10-15 minutes. Baste (pour ) with oil mixed with sesame seeds after 10 minutes or when the coating turns a little dry. Now turn the tikkas over so that it cooks evenly on all sides. Cook for another 5 minutes and baste again with the oil and sesame mixture. Cook for another 2-3 minutes.
• Serve hot garnished with few coriander leaves and lemon wedges.