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Chicken Tikka:

Boneless chicken 800 gms. Lemon juice 2 tbsp. 

Red chilly powder (kashmiri ) 1 tsp. 

Red orange color (optional) Few drops Curd/Yogurt 300 gms. 

Garlic paste 2 tbsp.

 Ginger paste 2 tbsp.

 Garam masala powder 1 tsp. Cumin powder ½ tsp. Butter For basting Salt To taste

1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it and leave it.

2. Whisk Curd/Yogurt in a bowl add remaining all the ingredients except butter. Mix well and then keep the chicken pieces in this marinate for about 3 - 4 hours in the refrigerator.

3. Put the chicken on to skewers and cook in moderately hot tandoor for about 6 to 8 minutes, baste the chicken pieces with butter and again put in to tandoor and until slightly colored and cooked.

4. Remove and serve hot sprinkled with chaat masala.

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