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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 4 |
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One of my favorites. Looks harder to make than it really is. Chaat masala recipes can be found on the web. Sub garam masala if you wish. To make Chicken tikka, use boneless chicken pieces cut into 1 1/2” cubes and proceed same as Tandoori chicken. Ingredients:
1 chicken, washed and cut up |
1 teaspoon kashmiri chili powder |
1 tablespoon lemon juice |
salt |
200 g yogurt |
1 teaspoon kashmiri chili powder |
salt |
2 tablespoons ginger paste |
2 tablespoons garlic paste |
2 tablespoons lemon juice |
1/2 teaspoon garam masala powder |
2 tablespoons mustard oil |
1/2 teaspoon masala |
Directions:
1. Make incisions with a sharp knife on breast and leg pieces.
2. Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and set it aside for half an hour.
3. Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil into the yogurt.
4. Apply this marinade on the chicken pieces and refrigerate for three to four hours.
5. Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done.
6. Baste it with butter and cook for another four minutes.
7. Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
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