Tandoori Chicken Tikka

Introduction:

The juicy chicken tikka /steaks marinated in an orange coloured spiced yogurt coming out straight from the tandoor into any non vegetarians plate emanating smoky aroma is a delight.Tandoori chicken tikka is a very popular food that serve as an appetizer and can be also converted to meal if it is wrapped up in a roomali roti or a paratha (Indian shallow fried flat bread).It is an easy to make dish that just involves some pre -preparations which can be done in advance and the cooking time is very less.

Recipe

Ingredients:

First marinate

500 gm chicken leg boneless cut into steak/tikka
2 tbsp ginger garlic paste
salt to taste
1 lemon
1/2 tsp nutmeg powder

Second marinate

1/2 cup thick yogurt /Greek yogurt
2 tbsp cornstarch
1 tsp red chili powder
1 tsp tandoori masala (grind together 1 tsp cumin+8-10 black peppercorns +2 “cinnamon(dalchini) +6-7 green cardamom+6-7 cloves + 1 mace (javitri)petal and use 1 tsp from this spice mix reserving the rest for future use.)
yellow/orange food color (optional)
Desi ghee/clarified butter for basting

Method:

Mix the ingredients of the first marinate into the chicken and leave aside for 30 minutes to an hour.
Mix together all the ingredients of the second marinate together and apply it to the chicken pieces already marinated with the first marinate and refrigerate till the time of roasting.
Take out the marinated chicken 30 minutes prior to roasting to bring it to room temperature.
Thread marinated chicken pieces on the skewers and grill them in a pre -heated tandoor/oven at 200 degree centigrade for about 6-7 minutes on each side basting with desi ghee.
Sprinkle some chat masala and lime juice and serve hot along with some salad and mint chutney as a starter or wrap up in a paratha or roomali roti as a meal.