Nimbu Chicken Tikka (Kaffir Lime)

Ingredients:

500g chicken boneless

1st Marinade

Salt to taste

2 tsp lemon juice

2 tsp ginger garlic paste

2nd Marinade

1/2 bunch of coriander leaves

A handful of mint leaves

20-25 kaffir lime leaves

5-6 Green chilies

2 tsp ginger garlic paste

2 tbsp water (Optional)

1/2 cup hung curd

1/4 tsp salt

1/2 tsp black pepper powder

Directions/Instructions:

1. Wash the chicken and do the first marination by applying salt, lemon juice, and ginger garlic paste.  Apply the marinade well over the chicken and keep it aside for 15 minutes.
2. For the second marination, add the kaffir lime leaves, green chilies, mint leaves, coriander leaves, and ginger garlic paste; add little water and grind to make a fine paste.
3. Once the paste is ready, add the curd to a big mixing bowl, followed by salt and pepper.  Then add the prepared green paste and mix well (The mixture or the marination should be thick).
4. Coat the pre-marinated chicken and mix it well.  Transfer the chicken mixture, cover it, and refrigerate it for at least an hour.
5. Grill the marinated chicken in the tandoor for 6-8 minutes or until tender. Once cooked, brush the chicken with butter to elevate its flavor.
6. Serve hot with sweet-spicy-tangy pineapple chutney.

Note:

You can cook them in a pan if you don't have a grill. In that case, you can simply use bamboo skewers soaked in water and cook the chicken on both sides until it reaches a good color and is tender.