Ingredients:
250 grams boneless chicken(cut in cubes)
½ cup onions (cubed & layers seperated)
½ cup capsicum/ bell peppers (green or red cubed)
Butter - 2tspn
Fresh lemon juice - 2tblspn
Chaat masala - 2tspn
½ cup of hung curd/yogurt
1 ½ tsp ginger-garlic paste
Cumin powder- 1tspn
Coriander powder - 1tspn
¾ tsp chilli powder
Kashmiri mirch powder- 1tblspn
Black salt - 1 pinch
Black pepper powder - 1tblspn
Lemon juice - 1tblspn
¾ tsp special garam masala or tandoori masala
⅛ tsp turmeric powder
Bengal gram flour- 2tblspn
salt to taste
Oil - 1 tspnFor Special Garam Masala/tandoori masala:
Cardamom - 4
Cinnamon - 1 inch
Clove - 4
Peppercorn -8
Nutmeg(jayfal) -1
Mace(jayitri)- 3-4 blades
Star anise - 1
Bay leaf-2
Fennel seed -2tspn
Method:
Firstly,heat a shallow frying pan and take the ingredients mentioned for Special Garam Masala or Tandoori Masala.Put them into the pan and dry fry till the fragrance comes out.Let them cool properly.Then take a blender jar and put them together to make a masala powder.Once,the masala powder is ready,use it proportionately to the Tikka and store rest of it in an air tight container for the future use.
Now,marinate chicken cubes and veggies with the marination ingredients mentioned above & refrigerate it for minimum 1hour but 4-5 hours of marination will enhance the flavour.
Soak some wooden skewers or small toothpicks in water for 30mins & wipe before using.Heat a tbsp oil or butter in a wide pan,place marinated chicken cubes along with veggies on skewers,grease them with butter & cook till the marinade dries up and it turns golden. Over frying can make it harder and rubbery.
Now,remove the frying pan and put the skewered chicken pieces on direct flame for a while.
Turn off the flame.Serve hot with chaat masala and fresh lemon juice.
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