CHICKEN TIKKA

INGREDIENTS:

800 gms Boneless chicken 

2 tsp Lemon juice

2 tsp Red chilly powder (kashmiri) 

300 gms Curd (hung curd for 1 hour using muslin cloth)

2 tsp Garlic paste

2 tsp Ginger paste

1 tsp Garam masala powder 

1/2 tsp Cumin powder

Butter For basting

Salt To taste

Chopped coriander and chat masala for garnish

PREPARATION:

1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it and leave it.

2. Whisk Curd/Yogurt in a bowl add remaining all the ingredients except butter. Mix well and then keep the chicken pieces in this marinate for about 3 - 4 hours in the refrigerator.

3. Put the chicken on to a non-stick pan or a oven  for about 6 to 8 minutes, keep on basting the chicken pieces with butter until slightly colored and cooked.

4. Remove and serve hot sprinkled with chat masala & chopped corriander.

CHICKEN CHEESY KEBAB

INGREDIENTS:

500 gms boneless chicken made from chicken leg pieces.
2 tbsp fresh cream 
1 tbsp curd 
half tsp mace powder 
half tsp nutmeg powder 
1 egg
1 cube cheese (approx 50 grams) grated
5 green chillies
half tsp pepper
1 tsp ginger-garlic paste
1 tbsp corn flour
1 tbsp oil 
1 cup chopped corriander leaves
salt to taste
half lemon juice

Preparation:

1. Clean and cut approximately one inch cubes from chicken legs. Wash and keep aside. Marinate the chicken pieces in Ginger garlic paste, lime juice, salt and white pepper. Marinate for approximately 20 minutes.

2. Mix the other ingredients such as fresh cream, curd, corn flour, green chillies, fresh
chopped corriander leaves, egg, grated cheese, mace and nutmeg powder and 1 tablespoon refined oil. 

3. Take the marinated pieces and mix it well in the second marinade. Keep for atleast 3 to 4 hours.

4. Grill on slow for atleast 15 to 20 mins until the chicken is light brown. Serve hot with lemon wedges.