Mustard-Flavored Chicken Tikka

• 2 lbs (1 kg) skinless boneless chicken breasts
• 1/4 cup (50 mL) freshly squeezed lime or lemon juice
• 3 tbsp (45 mL) ginger paste (see Notes)
• 3 tbsp (45 mL) garlic paste (see Notes)
• 1 tbsp (15 mL) hot mustard, preferably English mustard
• 1 tsp (5 mL) salt or to taste
• 1/4 cup (50 mL) chickpea flour (besan)
• 1/4 cup (50 mL) pure mustard oil (see Notes)
• 3 tbsp (45 mL) thick plain yogurt
• 1 tbsp (15 mL) minced green chiles, preferably serranos
• 1 1/2 tsp (7 mL) cayenne pepper
• Oil for oiling grill
• Metal skewers or 20 long bamboo skewers, soaked in water for 30 minutes

1. Rinse chicken and pat dry thoroughly.
2. Cut into 1 1/2-inch (4 cm) pieces.
3. In a bowl, mix together lime juice, ginger, garlic, mustard and salt.
4. Add chicken and toss to coat.
5. In another bowl, mix together chickpea flour, mustard oil, yogurt, chiles and cayenne into a paste.
6. Coat chicken evenly with mixture.
7. Cover and marinate for at least 1 hour in refrigerator, preferably 3 to 4 hours.
8. Preheat charcoal grill, barbecue or indoor grill to medium heat.
9. Thread chicken pieces onto metal skewers, 3 to 4 per skewer.
10. Insert a second skewer parallel to the first, about 1/2 inch (1 cm) apart.
11. Cook on well-oiled charcoal grill or indoor grill, turning once and basting with additional oil or mustard oil, until pieces are no longer pink inside and are slightly charred outside, about 10 minutes.
12. Serve immediately.

chicken breasts, freshly squeezed lime, ginger paste, garlic, hot mustard, salt, chickpea flour, oil, yogurt, green chiles, cayenne pepper, grill, skewers

Taken from www.cookstr.com/recipes/mustard-flavored-chicken-tikka (may not work)