Chicken Tikka

Chicken Tikka
INGREDIENTS

Boneless chicken - 500 gms(cut into 1 ½  inches)
Chilly paste – 2 tbsp(kashmiri chilies remove seeds boil it and grind it to a paste so no need of articfial colours,this chilly paste attributes the rich colour to the dish).
Lemon juice – 1 tbsp
Salt - to taste
Marinade:-
Thick yogurt – 200 gms
Ginger paste – 2 tbsp
Garlic paste – 1 tbsp
Garam masala powder - 1/2 tsp
Chilly paste - 1/2 tsp
Lemon juice - 2 tbsp
Salt - to taste
Mustard oil / Olive oil - 2 tbsp
Chick pea flour for binding – 1/2 tsp
Butter - 2 tbsp
Chaat masala - 1/2 tsp
Green capsicum -1 ( cut into cubes)
Onion and tomatoes  -2( cut into cubes)
Wooden skewers -5 to 6( soaked in water for 30 minutes)
DIRECTIONS

Step 1. Wash the chicken pieces, drain and marinate the pieces with chilly paste, lemon juice juice and salt and set aside for half an hour.
Step 2. Mix  yogurt, ginger garlic paste,  garam masala, lemon juice, chick pea flour and mustard oil/ Olive oil with the chicken pieces.
Step 3. Chill the chicken marinade in the refrigerator for 3 to 4 hours
Step 4.Heat a non stick tawa, drizzle a little oil and place the chicken and cook it at a low flame.String the chicken pieces ,onion,tomato, capsicum pieces alternately into skewers.
                                Or
 Put the chicken pieces into the skewers and cook in a hot tandoor or in a pre-heated oven at 200 degrees celesius for 10-12 minutes.
Step 5. Last put little butter and cook for a further 4 minutes.
Step 6. Sprinkle chaat masala powder and serve with onion rings and lemon wedges.