Tandoori Chicken Till Tikka

Serve (4 to 5)

500 grams Fresh Chicken (skinless & boneless)

Ingredients (A)

1 teaspoon Ginger (paste)

2 teaspoons Garlic (paste)

1 teaspoon Onion (paste)

1 tablespoon Lemon Juice

1 tablespoon Chilli Powder

1 teaspoon Meat Curry Powder

1 teaspoon Garam Masala

2 teaspoons Chicken Powder

2 teaspoons Sesame Seed

A pinch Red Colour Powder

A pinch Yellow Colour Powder

4 tablespoons Plain Yoghurt

As necessary Salt

Ingredients (B)

As necessary Butter

As necessary Lemon Juice

1. Wash and cut the chicken into pieces (2 inches each).

2. Marinate the chicken with the Ingredients (A).

3. Then put it into the refrigerator for 3 hours or so.

4. Take it out from the refrigerator, and leave it aside, for it to defrost, before cooking it. Check the salt content, add in if necessary.

5. Preheat the oven at 250^oC, you can either cook it in the oven or tandoor (clay oven) or grill it.

6. Take a tray and grease it with cooking oil and place the chicken on the tray.

7. Cook it in the oven for 8 minutes at 220^oC.

8. After 8 minutes, remove the chicken from the oven and strain off any liquid found on the tray. Then turn the chicken over to the other side, if necessary.

9. Then smear it with butter and place it back into the oven for 10 to 12 minutes at 250^oC.

10. Once it is done, smear it with Ingredients (B).

Please Click Here And Refer To Tip G For This Particular Dish

If you can't find Garam Masala in the nearby outlets, or you wish to do your own Garam Masala, please Click Here.