ngredients:
Boneless, skinless Chicken Thighs – 1 lb, cut to cube size pieces

For the marinade:
Lemon Juice – 1 tbsp
Red Chili Powder – to taste
Salt – to taste
Yogurt – 1/2 cup
Ginger & Garlic Paste – 4 tsp
Tandoori Masala – 2 tsp
Green Chilies – to taste, minced
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Oil – 1 tbsp

Method:

1. Wash, clean and cut the chicken to cube size pieces.
2. Put it in a bowl and add lemon juice.
3. Allow it to rest for 5 minutes.
4. Mix the marinade ingredients and mix well.
5. Check for salt and other spices.
6. Add Chicken to the marinade and mix well.
7. Let the Chicken marinate for 4-5 hours in the refrigerator.
8. Thread the Chicken on pre-soaked bamboo skewers.
9. Broil the Chicken in the oven on high.
10.Cook the Chicken for 10 minutes on each side and 7 minutes on the other side or till the Chicken is slightly brown.
11.Once fully cooked, remove from the oven and garnish with onions and lemon wedges and it goes well with Mint Chutney.

Tip:

1. Every oven is different and varies from one to another…so do keep an eye on the Chicken, so that it does not burn.
2. To make it vegetarian you could use Paneer instead of Chicken (quantity : 14oz block, cut into 1” cubes)