How to make CHICKEN TIKKA

INGREDIENTS                              

Boneless chicken 800 gms.

Lemon juice 2 tbsp.

Red chilly powder   (kashmiri ) 1 tsp.

 Red orange color (optional) Few drops

Curd/Yogurt 300 gms.

Garlic paste 2 tbsp.

 Ginger paste 2 tbsp.

Garam masala powder 1 tsp.

 Cumin powder ½ tsp.

Butter For basting

Salt 1 tsp (To taste)

How to make CHICKEN TIKKA

Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the chicken  pieces  in  a  large  bowl  and  rub  the lemon juice & salt into the incisions and leave it.

 Whisk Curd/Yogurt in a bowl add remaining all the ingredients except butter. Mix well and then keep the chicken pieces in this marinate for about 3 - 4 hours in the refrigerator.

 Put the chicken on to skewers and cook in moderately hot tandoor (oven 1700C)for about 6 to  8  minutes,  baste  the  chicken  pieces  with butter and again put in to tandoor and until slightly colored and cooked.

 Remove and serve hot sprinkled with chaat masala.