6:Garam masala powder - 1/2 tsp (click HERE my homemade garam masla video link)
7:oil 2 tbs
8:tandoori masala 1tbs heaped(check the link on the video or click HERE)
9:red chilli powder 1/2 tsp
1:Chat masala - 1/2 tsp (CLICK HERE FOR VIDEO LINK)
1)Clean the chicken and cut it into small cubes.
2)Apply a mixture of red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
3)To this curd, add salt, ginger and garlic pastes, lemon juice, garam masala powder, tandoori masala and mustard oil. Mix well.
4)Apply this marinade onto the chicken pieces and refrigerate for 4 hours.
5)Heat 4 - 5 tbsp of oil in a non - stick pan.
6)Fry the chicken pieces on a very low flame.
:- At first, the chicken will leave some water but it will dry up soon and you will start getting a tantalising smell, while the chicken is getting roasted.
7)Fry the chicken on the other side too, until both sides are reddish brown in colour.
8)grill the onion rings in a grill pan place the chicken on top and add the hot coal to give a bbq taste, once the smoke settles sprinkle chaat masala and lemon wedges.
:- Serve hot.
Preheat oven to 230 degrees C/450 degrees F/Gas Mark 8. Line a roasting tin with aluminium foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).
Thread the chicken onto skewers, leaving a 1/4 inch gap between each piece (this is necessary for the heat to reach all sides of the chicken).
Place the skewers in the prepared roasting tin and brush with some of the remaining marinade. Cook in the centre of the oven for 6 to 8 minutes.
Take the tin out of the oven, turn the skewers over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for another 6 to 8 minutes.
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