INGREDIENTS:

450 grams Boneless Chicken pieces cubed
200 milliliters Thick Natural Yoghurt
1 teaspoon Garlic Ginger Paste
1 teaspoon Garam Masala
1 teaspoon Kashmiri Chilli Powder
1 teaspoon Tandoori Colour (optional)
3 tablespoons Fresh Coriander leaves, finely chopped fine

DIRECTIONS:

Mix the Garlic-Ginger Paste, Garam Masala, Red Chilli Powder, Tandoori Colour and the Coriander with the Yoghurt to make a marinade. Add the chicken and Marinate in the refrigerator for one to two hours. Preheat the grill for 10 minutes. Place the chicken pieces on a greased cookie tray, or on skewers. Grill for about 10 minutes, turn, and cook for another 10 minutes. When done, brush with butter. Serve hot, with lime or set aside for use in Butter chicken recipe. (Note: The cooking time is approximate. Experiment with your grill.)

This recipe for Chicken Tikka serves/makes 4.

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