Pista murgh tikka

Ingredients

Boneless chicken ½ kg cut into 2 inch cubes

Ingredinets for marination

Pistachio 12 boiled, peeled and grounded
Hung curd ½ cup
Ginger garlic paste 1 tbsp
Black cumin ¼ tsp
Salt 1 tsp
Chili powder 1 tsp
Corn flour 2 tbsp
Oil 2 tbsp

Ingredients for garnish

Saffron ¼ tsp soaked in 1 tbsp milk
Method
Marinate chicken with all the given ingredients in marination for 2 hours in the fridge, grease a wire rack, place the tikkas on it and bake in a preheated oven for 20 minutes on 180 degree, brush with oil.

To serve

On a slow fire heat the left over marination, when it begins to thicken add saffron, milk, cook for 2 minutes, pour over the tikka and serve.

Pista murgh tikka