Skip to contentIngredients
1ST MARINATION
- 250 G Boneless chicken
- 2 Tbsp Lemon Juice
- 1 tsp Ginger & Garlic Paste
- 1 Tsp Green Chili Paste
2ND MARINATION
- 4 Tbsp Oil
- 2 Tbsp Yogurt
- 1 Tsp Garam Masala
- 1 Tsp Red Chili Powder
- 1 Tsp Kashmiri Red chili Powder
- 1 Tsp Salt
Directions
1ST MARINATION
- Cut chicken in cubes and marinate with lemon juice, green chili, ginger-garlic paste.
- Let it rest for 30 Minutes.
2ND MARINATION
- In a bowl mix oil, yogurt, Kashmiri chili powder, red chili powder, salt and mix well.
- Add the mixture in the chicken and let it rest for 2 hours.
- Add 2 Tbsp oil in a pan. Cook each side properly until you get nice golden brown color,
- Heat the charcoal until its red in color.
- In the bowl where the tandoori chicken is placed, keep a small piece of foil paper and place the coal in it and add some oil and cover the lid.
- Garnish it with onion and lemon
- Chicken tikka is ready to be served!
Please Share This
Share this content
You Might Also Like