Tandoori chicken tikka recipe (without using an oven)

Ingredients:

• 1 kg chicken cut into small pieces (you can use big pieces as well but I prefer smaller ones)

• 1/2 cup thick yogurt

• 1 tsp ginger garlic paste

• 1 tsp green chilli paste

• 1 tsp raw papaya (you can use a meat tenderiser if you don't have this)

• 1 tbsp kashmiri red chilli powder

• 1 tsp coriander powder

• 1 tsp chilli flakes

• 1 tsp chaat masala

• 1 tsp zeera powder

• 1 tsp regular red chilli powder

• 1/2 tsp garam masala

• salt to taste

• 1/4 tsp turmeric powder

• 1/4 tsp zarda colour

• 2 lemons (squeezed)

Directions:

1. Mix all the masalas mentioned in the ingredients in the yogurt.

2. Marinate the chicken well in the batter and keep in the fridge overnight.

3. Take it out of the fridge 2 hours before you want to cook it (you cannot cook it directly in the pan because the flavour will not come through).

4. Add 4 tbsp oil in the pan and add the chicken to the pan (do not over load the chicken in the pan) and do not close the lid otherwise it will release a lot of water.

5. Once the chicken is cooked on one side turn it over to cook the other side (make sure it is on low flame).

6. It will take approximately 40 minutes to cook from both sides.

7. Take a piece of coal and keep it on a piece of foil in the middle of the pan. Pour a little oil and then close the lid. Let it remain for 20 minutes.

8. Serve with chutney.