Ingredients
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First Marination
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Chicken leg boneless — 500 gm
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to taste Salt
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1 nos Lemon
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½ tbsp Ginger paste
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½ tbsp Garlic paste
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Second Marination
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5 tsp Mustard Oil
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1½ tbsp Kashmiri chilli powder
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1 cup Curd
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to taste Salt
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1½ nos Lemon
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½ tbsp Ginger paste
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1½ tbsp Lemon juice
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a pinch Chaat masala
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½ tsp Kasoori methi powder
Directions
Tandoori Chicken Tikka is easily the most popular Indian dish in the world. The bright red colour of the marination comes from the chilli powder which is not very hot and at the same time raw mustard oil gives it a kick which is essential to tandoori chicken or tandoori chicken tikka. This restaurant style recipe will work in a tandoor, on a barbeque, in an oven (200c for 20-25mins) and even on a hot pan at home.
Steps
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1
Done
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Pat dry the chicken and it with sprinkle salt, lemon juice, ginger and garlic paste. |
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2
Done
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Mix and keepaside for at least half hour.Meanwhile pour mustard oil in a fresh bowl and add kashmiri chilli powder to it. Stir and add thickcurd, lemon juice, salt, ginger paste, garlic paste and methi leaves powder. Mix it and keep aside. |
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3
Done
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Now squeeze between your palm the chicken to remove any excess moisture. Place the chicken inthe second marinade mix to coat the chicken evenly.Heat a grill pan to high. Lightly oil it and place the chicken pieces on high heat on the pan. Within2-3 mins turn over to get grill marks on the other side as well. |
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4
Done
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Now lower the heat and cook thechicken on both sides till it is cooked. This may take 15-20 mins. Alternatively you can cook thechicken in an over preheated to 220c for 20 mins. |
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5
Done
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Remove and serve hot with a lemon wedge and sprinkle some chaat masala. |
