Name: Oven Grilled Tandoori Chicken Tikka recipe by Sunita Ramankulath at BetterButter
Prep time: 360 min
Cook time: 50 min
Total time: 410 min
Yield: 4
Ingredients: 1 kg boneless chicken, cut into 2 inch cubes; Juice of 1 lemon; 1/4 tsp turmeric powder; Salt to taste; 1 tbsp kashmiri chilli powder; 1/2 tbsp coriander powder; 1 tbsp garam masala powder (I used home made mixture); 4 tbsp hung curd; 1 and 1/2 tbsp ginger-garlic paste; 1/2 tbsp crushed or powdered kasoori methi; 1 tsp chaat masala; 2 tbsp oil for basting

Ingredients Serving: 4

1 kg boneless chicken, cut into 2 inch cubes
Juice of 1 lemon
1/4 tsp turmeric powder
Salt to taste
1 tbsp kashmiri chilli powder
1/2 tbsp coriander powder
1 tbsp garam masala powder (I used home made mixture)
4 tbsp hung curd
1 and 1/2 tbsp ginger-garlic paste
1/2 tbsp crushed or powdered kasoori methi
1 tsp chaat masala
2 tbsp oil for basting

Instructions

Wash and cut the chicken into 2 inch cubes. Then dry them on a kitchen paper/ towel.
Add in the tumeric powder, lemon juice and salt. Keep it aside for an hour. Drain any excess liquid formed in the chicken.
Take hung curd and add 1 and 1/2 tbsp of ginger-garlic paste, kashmiri chili powder, coriander powder, kasoori methi powder and a pinch of salt, 1 tablespoon of oil and give it a good mix.
Rub this marinade on the chicken pieces and coat it well. Check the seasoning and leave it to marinate for 4-5 hours.
Preheat the oven to 180°C on a Rotisserie mode for 10 minutes.
Apply little oil to the Rotisserie rod and thread the chicken pieces on it. Ensure to leave about 1/8 of an inch space between each piece and place it in the oven.
Insert a tray below and add about 1/4 cup water in the tray. Grill the chicken for 35-40 minutes ensuring that you baste it with oil with the remaining marinade every 10 minutes or so. (If the water in the tray is not fully evaporated, please ensure that it is emptied 7-8 minutes before the timer goes off, then place it back in the oven.)
The water generates steam which makes the chicken moist and tender. Grill the chicken till the oven timer goes off.
Let it rest in the hot oven for about 5 minutes.
Then take it out of the oven and sprinkle chaat masala and serve it hot with mint chutney and lemon wedges.
Delicious chicken tikka is ready to be enjoyed!

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