Ingredients:
Boneless Chicken - 300 gFor Marinade:
Ginger garlic past - 2 tsp Kashmiri red chilly pwd - ¾ tsp Lemon juice - 1 tsp Salt to taste To prepare Second Marinade Cooking oil - 3 to 4 tbsp Gramme/besan flour (kadhai maavu - 2 tbsp Yoghurt - 1 cup Kashmiri red chilly pwd - 1 tsp Ginger garlic paste - 1 tsp Turmeric pwd - ¼ tsp Garam masala pwd - ½ tsp Salt as requiredMethod
1. Chop boneless chicken to uniform cubes.
2. Prepare marinade with ginger garlic paste, Kashmiri red chilly pwd, salt and lemon juice.
3. Dip the chicken pieces in the marinade, mix well.
4. Keep it aside for 1 to 2 hrs.
5. Heat 2 tbsp of oil in a frying pan.
6. Add ajwain/thymol seeds and gramme flour.
7. Keep the flame to low and sauté for few minutes, till rich aroma arise. ( take care the gramme flour doesn’t get burnt )
8. Turn off the flame.
9. Add it to a bowl containing yoghurt.
10.Mix well and add Kashmiri red chilly pwd, ginger garlic paste, salt, turmeric pwd and garam masala pwd.
11.whisk thoroughly the yoghurt mixture with a beater until it turns to smooth paste.
12.Add 1 to 2 tbsp of cooking oil to it and combine.
13.Add the marinated chicken pieces to the mixture.
14.Let it rest for 2 to 3 hrs.
15.Soak the bamboo skewers in water for 15 to 20 mins. ( to avoid getting burnt )
16.Thread the marinated chicken pieces onto the skewer one by one and keep ready.
17.Preheat your oven or grill to a medium high temperature (200 C / 400 F)
18.Place the skewers on the grill racks in your oven with a tray underneath to collect the drippings.
19. Roast the chicken until it is browned on all sides and tender.
20. Check if the chicken is cooked and grill for 10 mins, by smearing oil to the surface.
21. Delicious Chicken Tikka is ready.
22. Serve hot with onion rings & lemon slices garnishing..
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