TANDOORI CHICKEN TIKKA

Ingredients

500 grams of boneless chicken cubes

1 tablespoon besan

100gm thick curd 

½ green bell pepper cubes 

1 tomato cubes

1 large onion cubed

1/2 teaspoon red chili powder 

1 tablespoon ginger garlic paste

1 pinch turmeric

½ teaspoon kasuri methi 

1 tablespoon  lemon juice 

1/2 tablespoon tandoori masala biryani masala 

½ teaspoon coriander powder 

Salt to taste

1 tbsp. oil

Others

1 teaspoon chat masla

1 lemon

1/2 onion

Coriander for garnishing 

Recipe

Wash and cut chicken fillet to equal sized cubes, remove the moisture from them using disposable tissues. 

Mix all the ingredients under chicken tikka masala marinade with yogurt, lemon juice, gram flour. 

In a bowl add bell pepper, onion, chicken and tomato.

Put all the Marinate mixture cover coat everything with the masala.

Now refrigerate it for 2-3hours.

Soak the wooden skewers for at least 30 mins in water to prevent them from burning.

Preheat oven for 15 minutes on maximum temperature.

Take out chicken from fridge, put them on to skewers, alternating veggies and chicken.

Spread foil on baking tray, use broil mode keep tray on highest rack in the oven.

Bake for 15-20 minutes when you see brown spot on chicken take out the tray flip the skewers and bake again for 10 minutes till you see brown spot on another side.

Take out the chicken from oven.

Sprinkle chaat masala.

Serve hot with lemon, onion and green chutney.