Boneless chicken breast - 2 pounds cubed
Ginger and Garlic paste - 1/2 tablespoons
kashmiri chilli powder - 1/2 tablespoons
Chaat Masala - 1/4 teaspoons / to taste
lime juice - 1/2 lime
Pepper powder - 1/4 teaspoons
Roasted gram flour - 2 tablespoons
yogurt - 1/2 to 3/4 cup (enough for marinade to be a thick paste it should not become too watery)
Ginger garlic paste - 1/2 teaspoons
Garam masala - 1/2 teaspoons
Kashmiri chilli powder - to taste
Cardamom powder -1/4 teaspoons
Ajwain - 2 pinches
Turmeric powder - 1/4 teaspoons
salt - to taste
kasurimethi - 1/2 heaped teaspoons
mustard oil/vegetable oil - 2 tablespoons + 1 tablespoon for basting
Chaat masala - to sprinkle on top of tikka's as garnish
Cut onions and lemon wedges for garnish
Clean and cut chicken in to bite size pieces. Marinate chicken in first marinade and keep aside for 2 hours . Mean make the second marinade. For that first dry roast gram flour and ajwain on low flame in a pan till you get a nice aroma. Make sure not to burn the gram flour.
Now add this to the other ingredients listed below second marinade. Whisk well to make this to a thick paste. Now add previously marinated chicken pieces to this mix and coat well with the paste. Keep it aside for two to three hours more.
Pre heat the oven to 220 C. and grill the chicken pieces till its cooked keep turning the pieces and basting it with oil in between/ when necessary. Serve with cut onion and lemon wedges.