Step 1

Soak saffron in warm milk for 15 to 20 minutes.

Step 2

In the meantime, dry roast the cinnamon stick, black cardamom seeds, green cardamom seeds, pepper corns and cloves. Pound them to a powder (not very fine).

Step 3

In a mortar and pestle grind the green chillies to a paste. (Using a pinch of coarse salt will help)

Step 4

Mix all the ingredients together and your marinade is ready.

Step 5

Ensure that you pat dry the chicken cubes.

Step 6

Transfer the chicken in a bowl

Step 7

Add the marinade to the chicken cubes and mix it well so that all pieces are well coated.

Step 8

Cover the bowl with a cling film and put it in the refrigerator.

Step 9

Leave the chicken to marinate over-night. (I marinated for almost 18 hours and the result was moist and tender chicken tikkas)

Step 10

For Grilling:

Step 11

I grilled these tikkas in my non-stick grill pan. Using a non-stick pan helped me keep the amount of oil to minimal.

Step 12

Soak the skewers in water for at least half an hour before you intend to serve them.

Step 13

Now take the skewers and start skewering the chicken pieces on them. I leave a little space in between the chicken pieces; else they stick together and do not get cooked well. (Perhaps the reason could be pan grilling)

Step 14

Keep the skewers ready and then heat the pan (medium hot).

Step 15

You can use an oil spray or pour a little oil using a spoon in a linear fashion across the grill pan.

Step 16

Place the skewers over the oiled pan and grill them on medium low heat.

Step 17

It will take approximately 45 seconds to a minute for one side to get cooked.

Step 18

Then turn around and cook the other side the same way.

Step 19

Serve them hot as a starter or as a main course with Bakarkhani!! Bon appétit!!