Rajasthani Chicken Tikka

Rajasthani Chicken Tikka -

Masaledar murgh tikka Rajasthani style.

Ingredients:

Boneless chicken,cut into 1 inch cubes 400 grams
Kashmiri red chilli powder 1 teaspoon
Lemon juice 1 tablespoon
Salt to taste
Oil 3 tablespoons
Melted butter 2 tablespoons
Chaat masala 1/2 teaspoon
Onions,cut into rings 2 medium
Lemon,cut into wedges 1 medium

Marinade:
Yogurt 1/2 cup
Red chilli powder 1 teaspoon
Clove powder 1/4 teaspoon
Salt to taste
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Lemon juice 2 tablespoons
Garam masala powder 1 teaspoon

Method:

Place chicken cubes in a deep bowl. Add chilli powder, lemon juice and salt and mix well till the chicken cubes are evenly coated. Cover with a cling film and allow to marinate for half an hour, preferably in the refrigerator.
To make the marinade, place the yogurt in a muslin cloth. Gather in the edges and tie it up into a bundle and hang till all the water drains out.
Transfer the drained yogurt into a bowl. Add red chilli powder, clove powder, salt, ginger paste, garlic paste, lemon juice and garam masala powder. Whisk well to a smooth mixture.
Apply this yogurt mixture over the chicken cubes till they are well coated. Cover with cling film and refrigerate to marinate for three to four hours. Thread the chicken cubes onto skewers.
Heat oil in a non-stick grill pan. Place the skewers on the pan and cook, rotating the skewers for even cooking, for ten to twelve minutes. Baste with melted butter and cook for two minutes more.
Sprinkle chaat masala and serve with onion rings and lemon wedges.