500g Boneless chicken / chicken thigh / chicken breast – skinless and off the bone
2 tsp ginger paste
2 tsp garlic paste
1 tbsp lemon juice or vinegar
Salt, to taste
1/2 cup thick drained yoghurt
1 tsp red chilli powder /deghi mirch
1 tsp garam masala
3 tbsp oil
A pinch of tandoori colour (optional)
A pinch of chat masala (optional)
Wash and pat-dry the chicken. Press with a kitchen towel. Rub the chicken pieces with garlic, ginger paste, salt, chilli powder, garam masala, lemon juice and oil. Leave aside for an hour.
Add beaten yogurt and tandoori colour, chat masala (optional). Refrigerate for 6 to 8 hours to marinate the chicken tikka.
Preheat the barbecue or grill and put the chicken pieces on the skewers. Baste with the marinade and cook under the grill or keep the skewers on a greased wire mesh of the barbecue.
Turn them 2-3 times for even browning. Brush with oil, remove from skewer when they are cooked. Sprinkle chat masala.
Serve hot with onion and chilli salad and mint chutney.