Chicken tikka kebab


  • 800 gms chicken with or without bone
  • 100 gms hung curd
  • 1 tsp garam masala
  • 1 whole lemon
  • 3-4 strands chopped coriander
  • 2 tbs ginger garlic paste for 1st marination
  • 2 tbs ginger garlic paste for 2nd marination
  • 2 tbs gram flour
  • 2 tbs melted butter
  • Salt  to taste
  • 4 green chilli paste
  • 2 1/2 tbs red chilli paste
  • 4 tbs tikka masala (1:1 ratio take each spice-whole coriander,whole cumin,whole dry red chilli,cloves,cardamom,cinnamon)
  • 3 tbs mustard oil


  • Clean the chicken properly
  • Make first marination using lemon juice,ginger garlic paste,red chilli powder,salt
  • Keep aside for 20 minutes
  • In a pan add butter,gram flour mix until aroma comes out
  • Add into curd,rest of the ingredients
  • Add the chicken to the second marinate
  • Keep for at least 4 hours/ whole night for best result
  • Soak bamboo skewers for 20 minutes
  • Use the skewers for the chicken to skew
  • Put it in the oven at 220C for 20 minutes or until done
  • Give 5 minutes standing time

Serve it with green chutney and lemon wedges

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