Murgh (Chicken) Tikka

Morsels of chicken marinated in yogurt and fresh ground spices and then grilled to perfection. 
You could use the same marinade for paneer tofu or with vegetable chunks.

Ingredients (Serves 2-3)

1.5 lb boneless, skinless chicken thighs 
1 tbsp fresh lemon juice
3 garlic cloves, minced
1/2 tsp minced fresh ginger
1/2 tsp salt

For the marinade

3 tbsp thick plain yogurt
1 green cardamom
1 tsp coriander seeds
1/2 tsp black peppercorns
1/8 tsp fenugreek seeds
1/2" cinnamon stick
2 cloves
1/4 tsp roasted cumin powder
1/2 tsp turmeric powder
1 tsp kashmiri chili powder (this gives the color, not the heat)
3 tbsp chopped cilantro
2-3 green chillies, finely chopped (adjust to tolerance)
2 tbsp chopped fresh mint leaves
1 heaping tsp kasuri methi, crushed between palms(dried fenugreek leaves)
1 tbsp ghee 
salt
oil for brushing the grill top/skillet

Garnishes - Chopped Cilantro or mint, lime wedges, chaat masala.

Note -

You could use chicken breast too in this recipe. But I find that thighs turn out much more juicy and succulent. 
If you don not have all the whole spices mentioned above, trust your favorite tandoori spice powder & use it. 
Don't skip the fresh herbs though.

Method

Clean and pat dry the chicken thighs. Cut them into bite size pieces. 
Rub with lemon juice, minced garlic & ginger,1/2 tsp salt and keep aside for 15 minutes.

Meanwhile, tip in cardamom,coriander,black pepper, fenugreek, cinnamon & cloves into your coffee grinder and grind to a (not too fine) powder. 
Mix this powder in a bowl with yogurt,cumin powder, turmeric, chili, cilantro, green chili, kasuri methi, ghee & mint leaves. 
Marinate the chicken with this and keep refrigerated for at least 8 hours (overnight is best).

Take the marinated chicken out of the refrigerator 1 hour prior to cooking. 
Sprinkle salt to taste before ready to grill. 
I use my stove top grill to cook them, however you can skew them and cook over outdoor grill.
These cook very well over a cast iron skillet/tava. 
Cook the chicken pieces to perfection flipping regularly to cook on all sides.

Serve hot along side onion rings & green chutney.