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Chicken Tikka

Boneless Chicken - 500 gm
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Chilli powder - 1 tsp
Salt to taste
Garam masala - 1 tsp
Lemon juice - 1 tbsp
Thick curd - 1/2 cup
Tandoori colour -  a pinch
Oil - 3 tbsp


  • Wash and cut the chicken  into small pieces.
  • Rub the chicken pieces with ginger garlic paste, salt, chilli powder, garam masala, lemon juice and oil. Keep aside for one hour.
  • Add beaten curd and tandoori colour and mix well. Refrigerate for 6-8 hours the marinated chicken.
  • Preheat the grill or barbecue 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 rack of the barbecue.
  • Turn them 2-3 times for even cooking. Brush with oil, remove from skewer when cooked.
  • Sprinkle chaat masala.
  • Serve hot with sliced onions.
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