Hariyali chicken tikka

Method

1. 1 Blend mint leaves, cilantro, green chilies, and ginger with a few drops of lemon juice; the lemon retains chlorophyll, so the sauce won't discolor when heated.
2. 2 Mix the green sauce with the grated yogurt and roasted besan cheese, then marinate the chicken for 4 hours.
3. 3 Skewer the chicken and let it drain off excess marinade to prevent dripping and smoke.
4. 4 Bake at 240 degrees for 12 minutes, turning twice.
5. 5 Sprinkle with chaat masala and squeeze in some lime juice; hariyali means green, so the chicken pieces should still be a mossy green color, not brown.

With an appliance

• Air fryer 30 min

  Replace step 4: cook at 200 degrees for 10 minutes, turning at the 5th minute. The green sauce dries faster, so brush on another layer of sauce when turning.