Add the ginger, garlic and green chilli in a wet grinder and blend to a smooth paste. Mix the yoghurt with the gram flour in a bowl to get rid of any lumps to form a thick paste like consistency. Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala and coriander powder. Also mix in the ground cinnamon, saffron and salt. Stir well and tip in the chicken pieces and mix well making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.

Soak wooden skewers in water. Preheat the grill on medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack. Cook under the grill for 15-20 minutes. Turn the skewers every 5 minutes & baste with melted butter until the juices run clear and they are cooked through slightly charred around the edges.

• 450gms skinless boneless chicken thighs cut into bite size pieces
• 2 tbsp thick yoghurt/ Greek yoghurt
• 2 tsp chickpea flour/ gram flour
• 4 cloves garlic
• 1” piece ginger peeled
• 1 green chilli
• 1 tsp mild paprika
• ½ tsp chilli powder (or a little more if you’d like it spicy)
• ½ tsp garam masala powder

• Rinse the baby potatoes well and then half boil them.
• Set aside and let them become warm.After, it peel them.
• For Marination, take hung curd in a container and add all the spices together
• Now add cream and besan. Again, mix very well.
• Add the potatoes in the curd marination. Mix very well.
• Place the tray in the oven which has been preheated at 250 degrees celsius.
• Grill the aloo tikka at the same temperature of 250 degrees.
• Put coal in a katori and place it in the centre of the dish.
• Serve it with mint chutney and onion rings.