Chicken Tikka


 Chicken Tikka

 

450gms skinless boneless chicken thighs cut into bite size pieces

2 tbsp Hung Curd

4 cloves garlic

1” piece ginger peeled

1 tsp Deggi Mirch

½ tsp garam masala powder

1 tsp coriander powder

Pinch cinnamon powder

Salt to taste

Butter for basting

1 tsp chaat masala

Juice of ½ a lemon

Mustard Oil 1 Tbsp

Kasoori methi 1 tbsp

 

Method:

Add the ginger, garlic in a wet grinder and blend to a smooth paste. Add the ginger, garlic chilli paste, Deggi Mirch powder, garam masala. Also mix in the  salt. Stir well and tip in the chicken pieces and mix well making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.

In Hot Tandoor,add chicken pieces in skewers. Shake off the excess marinade and  Cook  for 15-20 minutes. Turn the skewers every 5 minutes & baste with melted butter until the juices run clear and they are cooked through slightly charred around the edges.

Serve with Mint Chutney.

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