Ingredients:
- • 1 kilograms chicken boneless
- • 1 red bell pepper
- • 1/2 tablespoon garlic paste
- • 1 teaspoon chaat masala
- • 1/2 capsicum (green pepper) 1 and a 1/2 onion
- • 3 tablespoon mustard oil
- • 2 pinches of powdered turmeric
- • 2 tablespoon lemon juice
- • Salt to taste
- • 1 cup hung curd
- • 1/2 teaspoon coriander powder
- • 1/2 tablespoon ginger paste
- • 1/2 tablespoon kasoori methi
- • 1 teaspoon red chilli powder
- • 2 pinches black powder
Method:
- Cut the chicken and prepare the marinade
- Wash the boneless chicken and pat it dry.
- Slice the chicken into bite-sized chunks.
- To prepare the marinade, take a large bowl and mix yogurt, lemon juice, garlic, ginger, salt, garam masala, and red chilli powder, Mix well and then add mustard oil.
- Once the marinade is done, taste it a bit and adjust the seasonings.
- Place 2 chicken pieces in it and marinate.
- Cover with a lid and leave it overnight in the refrigerator. The longer you will marinate the chicken, the more succulent and juicy it will be.
- Afterward, wash the green and red bell pepper, and cut them into cubes in a small bowl. Then, peel the onion and cut it into cubes as well in a separate bowl.
- Keep them aside until required.
- Take the marinated chicken out of the refrigerator and add the cubed veggies to it. Marinate them for 10-15 minutes. Take skewers and put the marinated chicken in them, along with bell peppers and onion cubes.
- Cook in the tandoor for at least 15 min.