It is healthy and yet as tasty as a samosa should be!
- 1.5 tsp caraway seeds
- 2-3 cardamoms
- 3-4 cloves
- 6-7 black peppercorns
- 1-2 blades of mace
- 1/2 inch cinnamon stick
- A pinch of nutmeg
- 1.5 tsp Kashmiri red chili powder
Toast the whole spices on a griddle on low making & stirring in intervals for a few minutes without discolouring the spices.
Grind the spices into a fine powder in a mortar pestle or a mixer grinder along with Kashmiri red chili powder.
For Tandoori Chicken Tikka
- 250-300gms Boneless chicken, thigh pieces
- 2-3 tsp of tandoori masala
- 1 tsp Kasoori Methi, toasted on tawa
- 4-5 tbsps yogurt
- 1tbsp ginger-garlic paste
- Juice of 1 lemon
- Salt to taste
- Oil for basting
Prepare the marination by mixing the tandoori masala, yogurt, lemon juice, ginger-garlic paste & crushed kasoori methi. Make sure there are no yogurt lumps.
Add salt enough for chicken too & check for seasonings
Cut the boneless thigh pieces into 1.5-2 inch pieces & add to the marination.
Keep aside for a minimum of 2hours or preferably overnight.
Pre-heat the tandoor or your home barbecue or the oven at 200C
Skewer the chicken into rods & grill in the oven.
Lower the temperature to 180C after 10 minutes & cook for another 10-15minutes or till the chicken is done.
Baste the chicken with oil at regular intervals with the help of a brush.
For the Samosa
- Tandoori Chicken Tikka
- Ready Samosa pastry sheets/Samosa Patti
- 2 tsp coriander, finely chopped
- 1 medium onion, finely chopped
- ½ tsp chaat masala
- ¼ tsp kashmiri red chilli powder
- Salt to taste
Cut the chicken tikka into small pieces using a knife or shred it with fingers
Mix the chicken, coriander, chaat masala, chilli powder, salt & onion together & check for seasoning.
Take one pastry sheet/patti and rub it with little water.
Place the mixture on one end and fold it in triangular shape. Seal the edges properly.
Pre-heat the oven to 180C for 10minutes. Arrange the samosa’s on a baking tray & brush it with oil on all sides.
Bake till nice and golden and crispy from the outside.
Serve hot with green chutney.