INGREDIENTS
Boneless chicken 800 gms.
Lemon juice 2 tbsp.
Red chilly powder (kashmiri ) 1 tsp.
Red orange color (optional)Few
drops
Curd/Yogurt 300 gms.
Garlic paste 2 tbsp.
Ginger paste 2 tbsp.
Garam masala powder 1 tsp.
Cumin powder ½ tsp.
Butter For basting
Salt To taste
METHOD
1. Cut chicken into small cubes, wash nicely and
apply lemon juice and salt to it and leave it.
2. Whisk Curd/Yogurt in a bowl add remaining
all the ingredients except butter. Mix well and
then keep the chicken pieces in this marinate for
about 3 - 4 hours in the refrigerator.
3. Put the chicken on to skewers and cook in
moderately hot tandoor for about 6 to 8 minutes,
baste the chicken pieces with butter and again
put in to tandoor and until slightly colored and
cooked.
4. Remove and serve hot sprinkled with chaat masala.
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