Chicken Tikka - 200 gms
Salt - 20 gms
Lemon Juice - 30 ml
Ginger Garlic paste - 30 gms
Red Chilli - 10 gms
Garam Masala - 5 gms
Red Chilly Powder - 20 gms
Crushed Dry pomegranate seed - 30 gms
Oil - 10 ml
Method :
- Marinate the tikka with salt, lemon juice, ginger garlic paste and chilli powder for 3 hours.
- Mix hung curd, garam masala, red chilli paste, crushed pomegranate seeds.
- Drain the juices and marinate the chicken in the mixture. Add oil and mix.
- Cook in a sikri and serve with green chutney.
Source : TOI
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