Chicken pieces – 2 Kg
Redchilli powder – 3tbsp
Turmeric powder – ½ tsp
Coriander powder – 1tbsp
Thick Curd – 200ml
Salt – as needed
Ginger, Garlic paste – 2 tbsp
Garam masala powder – 1tbsp
Cumin powder – 1tsp
Black salt –as needed
Fried onion paste – 50g
Dry Kasthuri Methi leaves – a pinch
Red colour powder (colouring) –as needed
Method of Preparation
1.Prepare thick tikkah masala with curd, fried onion paste, salt, black salt, masala powders, dry methi leaves, colour powder, ginger & garlic paste. Combine the added ingredients and marinate the chicken pieces in the tikkah masala for about two hours while keep the marinated chicken in refrigerator.
2. After three hours of marination, take out the marinated chicken from refrigerator. Allow the marinated chicken to back normal stage. Insert the chicken chunks in the skewers.
3. Keep the chicken chunks over the barbecue or open live charcoal, cook it till the chicken cooks. Regularly baste the chicken chunks with melted butter. If you have tandoor, you can cook the chicken in it.
4. Serve with Indian tangy salad.