Chicken Tikka

ingredients

Version 1: Kabab

1.5 lb boneless, skinless chicken breast, cut into bite sized chunks
2 Tbsp lemon juice
Water as required
1/2 pkt Tandoori masala (decrease or increase per taste)
1 tbsp ginger-garlic paste
Oil
Accompaniment -
Onion salad - Mix together, thinly sliced onion, 1 tbsp lemon juice, 2 tsp chopped fresh mint, salt to taste, a generous pinch of chat masala.
Lemon wedges
Pita Bread

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1. Mix Tandoori masala with water, lemon juice, ginger-garlic paste to make a thick paste.
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2. Add chicken pieces and marinate in the refrigerator for 7-10 hours.
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3. Preheat oven to 400 F. Thread the chicken pieces onto the wooden or metal skewers.
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4. Arrange the skewers on a baking tray. Spray some oil lightly on the kabobs.
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5. Bake for 15 minutes.
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6. Flip. Bake for another 15 minutes or till done.
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7. Take out kababs, sprinkle some lemon juice and chat masala.
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8. Serve hot with onion salad and pita bread.
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Note -
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1. For better flavor, use BBQ grill with coals.
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2. Shan Tandoori Masala yields the best results.