Kalimirch tikka [font=Arial, Helvetica, sans-serif]½ kg boneless chicken (1½ inch cubes) 12-15 peppercorns (roasted and coarsely crushed) 1 inch piece ginger (roughly chopped) 6-8 cloves garlic (roughly chopped) 2-3 green chillies (roughly chopped) 6 medium sized onions 4 tbsp oil 1 cup hung yogurt 3 tbsp fresh cream 1 tbsp cornstarch 1 egg white ½ tsp garam masala powder 1 medium sized capsicum (deseeded and cubed) Salt to taste ¼ tsp green cardamom powder Butter for basting Mint chutney Grind ginger, garlic and green chillies to a fine paste. Slice four onions and cut the remaining two into rings. Keep the rings aside for garnishing. Heat oil in a kadai and sauté sliced onions till brown. Cool and grind to a paste. In a large bowl combine browned onion paste, hung yogurt, fresh cream, cornstarch, egg white, ginger-garlic-green chilli paste, garam masala powder, capsicum cubes, crushed peppercorns, salt and green cardamom powder. Add chicken cubes, mix well and allow to marinate for one hour preferably in the refrigerator. Preheat oven to 200°C. Arrange chicken cubes and capsicum cubes alternately on a skewer and cook in the preheated oven at 200°C for fifteen minutes basting occasionally with butter. Serve hot with onion rings and mint chutney.[/font]
