Ingredients
Chicken (tikka-cut) : 6 pieces
Vinegar : 1 cup
Water : 2 cup
Source.
Yogurt : 2 cup
National Ginger & Garlic Paste : 2 tablespoon
Raw Papaya Paste : 2 tablespoon
National Chicken Tikka Masala : 2 packet
National Chili Powder : 2/2 teaspoon
White Pepper Powder : 2 teaspoon
Long Pepper (Pippali) Powder :2/2 teaspoon
Star Anise Powder : 2/4 teaspoon
Red food color : 2/4 teaspoon
Lemon Juice : 8 tablespoons
Ghee : 10 tablespoons
Oil for basting : as required
Source.
Method
Take the chicken and make a few insertions on
each piece particularly at the joints.
Mix vinegar and water in a mixing bowl and add
the chicken pieces. Cover and marinate in the
refrigerator for 15-20 minutes.
In a mixing bowl combine the remaining ingredients,
except the oil, to make a paste.
Source.
Rinse the chicken, pat dry and immerse it in the paste
prepared. Cover and marinate with the mixture by
keeping in the refrigerator for 40 minutes.
Prepare the barbecue pit. Place the skewers on the grill
& cook for 5 minutes on each side.
Source.
Make an insertion on the skin side by running the knife
from the center joint to the other end.
Cook the chicken for another 5 minutes on each side or
till it’s done. Start basting with oil towards the end to give
it a nice color.
