Potato Afghani Tikka

Ingredients

• 🧀Yogurt1/2 cup, thick
  
• 🫙Ginger Garlic Paste1 tbsp
  
• 🌶️Kashmiri Chili Powder1 tsp
  
• 🌶️Garam Masala1 tsp
  
• 🧀Heavy Cream3 tbsp
  
• 🧂Saltto taste
  
• 🥔Potato400 g, in chunks
  
• 🍋Lemon1
  
• 🫙Cashews3 tbsp
  
• 🌶️Chaat Masala1 tsp
  

Optional extras

• 🌿Mint Leavesfor the chutney
  
• 🌿Fresh Cilantrofor the chutney
  

Instructions

1. 1

   Whisk the yogurt, ginger garlic paste, garam masala, Kashmiri chili, salt and the afghani flavourings into a thick marinade.

2. 2

   Coat the potato completely and marinate for at least an hour — overnight is better still.

3. 3

   Thread onto skewers with a little space between pieces.

4. 4

   Roast in a 220°C oven (or over coals) for 15-18 minutes, turning once and basting with melted butter.

5. 5

   Let the edges char properly — tikka without char is just warm meat.

6. 6

   Rest 3 minutes, sprinkle with chaat masala and squeeze over lemon.

7. 7

   Serve with a quick mint-cilantro chutney and onion rings.