Tandoori Chicken Tikka

Boneless chicken - 1kg cut into small piecesKashmiri chilli powder - 2 tsps Lemon juice - 1 tblspSalt - to taste For marination :Yoghurt - 1 cup after having removed the whey by hanging it in a muslin clothKashmiri chilli powder - 1 tspSalt - to tasteGinger paste - 2 tblspnsGarlic paste - 2 tblspns Lemon juice - 2 tblspnsGaram masala pdr - 1/2 tspnmustard oil - 2 tblspnsFor basting : (optional)Butter1/2 tsp chaat masalaFor garnishing : Onion rings & lemon wedges

Preparation Method
Clean the chicken, remove the bones and cut it into small cubes. Apply a mixture of kashmiri chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.Meanwhile, remove the whey from the curd by hanging it in a muslin cloth for 15 minutes.To this curd, mix kashmiri red chilli powder, salt, ginger and garlic pastes, lemon juice, garam masala powder and mustard oil. Apply this marinade onto the chicken pieces and refrigerate for 4 hours. Heat a non - stick pan, add around4 to 5 tblspns of oil. When the oil becomes hot, fry on a slow flame the chicken pieces. 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. Fry the chicken on the other side also until both sides are reddish brown in colour.Serve hot garnished with onion rings and lemon wedges. Tandoori chicken tikka is ready to eat