TANDOORI CHICKEN TIKKA

INGREDIENTS
350 g. Boneless chicken cut into medium pieces

MARINADE

• ½ cup thick hung curd
• 1 tsp. cream
• ½ tsp. corn flour
• 1 tsp. ginger garlic paste
• Pinch of Green Cardamom powder
• 2-3 drops of orange-red food colour
• ½ tsp. red chilly powder
• 1 tsp. tandoori masala
• Salt to taste
• 1 tbs. Lemon juice
• ½ tsp. Dry Kasoori methi
• Butter or Oil for basting

TO GARNISH & SERVE

Platter of grated radish & onion rings, lemon wedges & yogurt green chutney

METHOD
1. Marinate the boneless chicken pieces with the marinade, prick them with the kitchen fork & keep aside in the fridge for 2 hrs.
2. Place the Tikkas on the grill tray of the oven on a silver foil & grill from both sides basting with oil or butter till tender & brown colour can be seen.
3. The other way is to put the chicken tikkas on the skewers and grill in the home grill or tandoor brushing with oil or butter as required.
4. When done transfer all the pieces to a non stick pan, sprinkle lemon juice, chat masala & sauté on high flame for 1 min. to give a final touch.
5. Serve on a platter of grated radish, onion rings, lemon wedges & yogurt green chutney.