Tandoori Chicken Tikka

• 1 Kg boneless chicken
• 2 tsp chilly powder
• 1 tbsp lemon juice
• Salt to taste

For marination

• 1 cup curd
• 1 tsp chilly powder
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 2 tbsp lemon juice
• 1 tsp garam masala
• 2 tbsp mustard oil (or any available edible oil)
• Salt to taste

For basting(optional)

• 1 tbsp butter
• 1 tsp chaat masala

Step 1

Cut the boneless chicken in small cubes (or small pieces).

Step 2

Mix chilli powder, lemon juice & salt & apply it to chicken cubes. Keep aside for 30 min.

Step 3

Take a muslin cloth, add curd & hang it for 15 min to separate whey.

Step 4

Collect whey in a bowl, add red chilly powder (Kashmiri chilly powder if possible), garam masala, ginger garlic paste, lemon juice, salt & oil. Mix all the ingredients well. Marinade is ready.

Step 5

Marinate onto the chicken pieces & keep in the refrigerator for approx 3 hours.

Step 6

In a non-stick pan, heat 4-5 tbsp oil. Fry the marinated chicken pieces on low flame.

Step 7

Fry chicken on all sides, let it roast well, reddish brown in color. The water will dry up after few minutes & you will feel a well-roasted smell. (occasionally keep basting with butter & chaat masala mixture to keep the chicken cubes moist but crunchy)

Step 8

Garnish with lemon wedges, onion rings & salad. Tastes best when hot.

Nutritional Information

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