Tandoori Chicken Tikka

            TANDOORI CHICKEN TIKKA

       (SouthIndian Style Twist of Taste)

Preparation time: 10 minutes

Marination time: 30 min + 2-8 hours

Cooking time: 15 minutes. Serves: 3-4

Cuisine: Indo-persian (twist of taste)

INGREDIENTS

First Marination

Chicken (boneless)             500 gram's

Salt                                        ¼ tsp

Ginger garlic paste (note)  1 Tbsp

Lime juice                            ½ lime

Second Marination

Coconut oil                          2 Tbsp

Rasam powder                    1 Tbsp

Hung curd                            3 Tbsp

Salt                                       To taste

Lemon juice                         ½ lemon

For Cooking

Oil (to fry)                             2 Tbsp

METHOD

Wash the chicken breast and drain the excess water, cut into pieces and transfer into a mixing bowl and add salt, ginger garlic paste and lime juice of half lime and mix everything together and marinate for half hour.

In another mixing bowl addd coconut oil, Rasam powder and mix together without any lumps, now add hung curd (curd completely strained with excess water) and mix well, now adjust the salt and add lemon juice and mix together. Now squeeze the first marinated chicken to remove the excess water and add it to the masala paste coat every pieces and marinate for minimum of 2 hours to 12 hours in refrigerator.

Keep a tawa/pan in high flame and add oil (can use any cooking oil) when the tawa/pan is very hot place the marinated chicken pieces on it and flip the pieces immediately after 15 seconds so the other side's top layer will be cooked fast. Now bring it to low flame and cook for 3 minutes each side so the chicken will be cooked completely. Transfer to a plate garnish with onions and lemon juice serve hot.

Note: Ginger Garlic Paste - Ginger 60%, Garlic 30% and Green Chillies 10%.

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