Kairi Murg Tikka With Hapus Salsa

Hapus Salsa


Ingredients

 Hapus (Alphonso) Mango – 1 no
 Ginger – 1” piece
 Green chilli - 1no
 Lemon juice – 2 teaspoon
 Fresh chopped dhania – 1 teaspoon
 Onion - 1

Method -1

Peel and remove mango pulp, chop finely
 Peel & grate the ginger & onion
 Chop the green chilli very finely
 In a big bowl, mix the pulp, ½ teaspoon grated ginger, 1 tablespoon grated onion,
 and the remaining ingredients.
 Add a pinch of salt & chill in a refrigerator



Kairi  Murg Tikka

Boneless chicken pieces (or even chicken on bone ) – 500 gms
 Grated Kairi – 1no
 Ginger - ½ teaspoon grated
 Garlic – 10 cloves
 Jeera powder – ½ teaspoon
 Red Chilli Powder – ½ teaspoon
 Oil – 1tablespoon
 Dahi - 2 cup
 Elaichi powder – ¼ teaspoon
 Salt

Method -2

Hang the dahi in a cloth or put in a strainer t0 remove all excess moisture
 till it becomes thick like a dough
 Peel the kairi & grate .
 Make a paste of kairi, ginger & garlic.
 Apply salt and kairi ,ginger and garlic to the chicken and keep aside for 30 -40  minutes.
 In a big bowl, take about ¾ cup of thick dahi & stir to smoothen.
 Add the oil, jeera powder, red chilli powder, salt & elaichi powder .
 Add the chicken to this, mix well & allow to rest for another one hour .
 Now, you can cook the chicken either on an open flame – barbecue style,
 or in an oven or even on a tawa (if using boneless pieces).
 Sprinkle with a pinchof elaichi powder.
 Cooking time will vary as per your choice of cooking style and size of pieces.
Serve along with the Hapus Salsa!!!