Ingredients:
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
Method:
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
Method:
- 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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