Chicken Tikka - Boneless
Marinated boneless chicken cooked in tandoor
Ingredients
- 800 gms Boneless chicken cut into 1 ½ inches
- 1 tbsp Chilly paste kashmiri chilies remove seeds, boil it and grind it to a paste
- 1 tbsp Lemon juice
- Salt to taste
Marinade:
- 200 gms Thick yogurt hung in a muslin cloth for 20 minutes
- 2 tbsp Fresh ginger paste
- 1 tbsp Fresh garlic paste
- 1/2 tsp Garam masala powder
- 1/2 tsp Chilly paste
- 2 tbsp Lemon juice
- Salt to taste
- 2 tbsp Mustard oil gives flavour and moisture to the chicken
- Chick pea flour for binding a little
- Butter for basting
- 1/2 tsp Chaat masala
Instructions
- Wash the chicken pieces, drain and marinate the pieces with chilly paste, lemon juice juice and salt and set aside for half an hour.
- Mix hung yogurt,ginger garlic paste, garam masala, lemon juice, chick pea flour and mustard oil with the chicken pieces.
- Chill the chicken marinade in the refrigerator for 3 to 4 hours.
- Put the chicken pieces onto the skewers and cook in a hot tandoor or in a pre-heated oven at 200 degrees celesius for 10-12 minutes. :- Alternatively, cook it on a wire tray so that the fluid dribs down.
- Baste it with butter and cook for a further 4 minutes.
- Sprinkle chaat masala powder and serve with onion rings and lemon wedges.
- ***Note : No articfial colouring used in this recipe. The chilly paste attributes the rich colour to the dish as seen in picture.
Tried this recipe?Let us know how it was!