SMOKED CHICKEN TIKKA BOTI

          SMOKED CHICKEN TIKKA BOTI 

SMOKED CHICKEN TIKKA BOTI 

Ingredients

• 250 gm Boneless Chicken in cubes
• 2 Capsicums cut in cubes
• 1 Onion cut in cubes
• 2 deseeded Tomatoes cut in cubes
• 1 Tbsp Garlic Paste
• 1 Tbsp Ginger Paste 
• 2 tbsp Tomato Paste
• 1 Tbsp Mustard Paste
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Cider Vinegar 
• 1 tbsp red chili powder
• 1 tsp black pepper powder 
• Salt to taste
• 4 Tbsp Hung Yoghurt 
• 2 Tbsp Oil  
• Wooden Skewers (a size that'll fit in your frying pan)

TO PREPARE HUNG YOGHURT 

For this you need to place about 6 tbsp of yoghurt in a muslin or cotton cloth and let hang for at least an hour. Or place in a sieve or strainer. Most of the liquid will drip off and you'll have a lump of creamy yoghurt left. 

INSTRUCTIONS 

Marinate chicken in all ingredients listed above - except the skewers of course!  Set it aside for 4 hours at least, or even better, overnight in the fridge. 

After the marination period, thread the chicken onto the skewers, alternating the meat with chunks of onion, tomato and green pepper. Brush with oil, then grill for 15 mins until cooked through and golden brown.

COOKING - You may cook these choosing any one of 3 methods below: 

1) Place the threaded skewers on a baking tray preferably lined with Aluminium Foil, brush with oil, then grill for 15 mins until cooked through and golden brown.

2) Brush with oil and place on Grilling Plate until done. 

3) Shallow fry in a bit of oil in your frying pan 

SMOKING 

After you have all your chicken cooked, place all in a platter or anything else that can be covered airtight. Set a little square of aluminium foil in the centre, place a lit coal in the foil, drizzle a few drops of cooking oil atop and immediately cover with a fitting lid. Let sit for about 10 minutes. A lovely barbecue flavour achieved! 

Serve with your choice of salad. 

Of course you can opt to barbecue them so no need to cheat your way with smoking later!