INGREDIENTS:
Chicken breast: Four pieces
Thick youghurt: 100 ml
Salad oil: 50 ml
Garam masala powder: One Tsp
Salt: To taste
Jeera powder and black salt : Quarter Tsp each
Yellow colour: One pinch
Roasted gram flour: 25 gms
Garlic ginger paste: 15 gms
METHOD:
Chop and wash the chicken.
Marinate with garlic ginger paste and salt. Leave for 10 minutes.
Mix all the ingredients together and apply it on the chicken and marinate for another 10 minutes. Put the chicken on skewers and grill in tandoori for 12 minutes.
Garnish with lemon wedges and serve with mint chutney.
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