Ingredients:

• 500 g – boneless Chicken breast cut into 1.5 inch pieces
• 2 tsp – Garlic paste
• 2 tsp – Ginger paste
• 1 tsp – salt to taste
• 1 tsp – deggi mirch
• 1 tsp – Garam Masala
• 1 tbsp – Lemon juice or Vinegar
• 3 tbsp – oil
• a pinch of tandoori color
• 1/2 cup – thick drained Yoghurt

Method:

1. Wash and pat dry the chicken.
2. Press with a kitchen towel.
3. Rub the chicken pieces with garlic, ginger paste, salt, chilli powder, garam masala, lemon juice and oil.
4. Leave aside for an hour.
5. Add beaten yoghurt and tandoori colour, chaat masala (optional).
6. Refrigerate for 6 to 8 hours to marinate the chicken tikka.
7. Preheat the barbeque or grill and put the chicken pieces on the skewers.
8. Baste with marinade and cook under the grill or keep the skewers on a greased wire mesh of the barbeque.
9. Turn them 2-3 times for even browning.
10. Brush with oil, remove from skewers when they are cooked. Sprinkle with chaat masala.
11. Serve hot with onion and chilli salad and mint chutney.