Chicken Tikka

• 1 3/4 pounds (800 grams) boneless, skinless chicken, cut into 1 1/2-inch (4-cm) cubes
• 1 teaspoon Kashmiri chile powder or paprika powder
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon table salt
• 1/2 cup (125 grams) plain yogurt, drained until thick (see Notes)
• 1 teaspoon Kashmiri chile powder or paprika powder
• 1 teaspoon table salt
• 1 tablespoons fresh ginger paste
• 1 tablespoons fresh garlic paste
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon garam masala
• 2 tablespoons refined mustard oil
• 2 tablespoons melted butter
• 1/2 teaspoon chaat masala
• 2 onions, cut into rings
• 1 medium lemon, cut into wedges

1. Serves 4
2. Put the chicken in a deep bowl.
3. Place the chile powder, lemon juice, and salt in a small bowl, and stir well.
4. Rub this paste onto the chicken cubes so that they are evenly coated.
5. Cover the bowl with plastic wrap and put in the refrigerator for 30 minutes to marinate.
6. Make the marinade: Put the yogurt in a bowl.
7. Stir in the chile powder, salt, ginger paste, garlic paste, lemon juice, garam masala, and mustard oil.
8. Whisk until smooth.
9. Rub the yogurt mixture into the chicken so that all the cubes are well coated.
10. Cover the bowl and put it in the refrigerator for 3 to 4 hours to marinate.
11. Meanwhile, soak some wooden skewers in water.
12. Preheat the oven to 400F/200C.
13. Thread the chicken cubes onto skewers.
14. Arrange in a single layer on a rimmed baking sheet and bake for 10 to 2 minutes or until the chicken is cooked through.
15. You can also cook them in a moderately hot tandoor for 10 to 12 minutes.
16. Baste with the butter and cook for 2 minutes more.
17. Sprinkle with chaat masala and serve with onion rings and lemon wedges.

chicken, chile powder, freshly squeezed lemon juice, salt, yogurt, chile powder, salt, fresh ginger paste, fresh garlic, freshly squeezed lemon juice, garam masala, mustard oil, butter, chaat masala, onions, lemon

Taken from www.cookstr.com/recipes/chicken-tikka (may not work)