Sarson Ka Tikka
|Chicken nuggets/Fish botis||1⁄2 Kilogram|
|Black mustard seeds||2 Tablespoon|
|Yellow mustard seeds||1 Tablespoon|
|Poppy seeds||1 Tablespoon|
|Hung curd||1⁄3 Cup (5.33 tbs)|
|Chili powder||1 Teaspoon|
|Mustard oil||2 Tablespoon|
1 Grind the mustard seeds, green chillies, poppy seeds and a pinch of salt together. Beat the curd and mix with the mustard paste and the remaining ingredients.
2 Apply all over the fish or chicken and let stand half an hour for the fish and an hour if chicken is being used.
3 String in skewers and barbecue or grill till donet basting with the marinade often.
4 You may skewer the fish or chicken alternating with pieces of green chilli or capsicum.
5 Serve hot with lemon wedges and a salad.