:
**For Marination:**
500 grams boneless chicken, cut into bite-sized pieces
250 grams curd (Dahi)
30 gramss ginger garlic paste
30 gramss lemon juice
30 gramss finely chopped fresh coriander
10 grams red chili powder (adjust to taste)
20 grams garam masala
10 grams cumin powder
15 grams Salt
**For Garlic Sauce:**
70 grams melted butter
70 grams finely chopped garlic
15 grams finely chopped fresh coriander
6 grams red chili powder (optional, for extra heat)
Instructions:
1. **Prepare Marinade:**
In a bowl, combine Curd (Dahi), ginger garlic paste, lemon juice, finely chopped coriander, red chili powder, garam masala, cumin powder, and salt. Mix well to form a smooth marinade.
2. **Marinate Chicken:**
Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or preferably overnight for better flavor.
3. **Prepare Garlic Sauce:**
In a small saucepan, melt butter. Add finely chopped garlic and sauté until it turns golden brown. Add finely chopped coriander and red chili powder (if using). Mix well and remove from heat.
4. **Cook Chicken:**
Preheat your grill or oven to a high temperature.
Thread the marinated chicken pieces onto skewers.
Grill or bake the chicken until it's cooked through and has a nice char on the edges.
5. **Apply Garlic Sauce:**
While the chicken is still hot, brush the garlic sauce generously over each piece.
6. **Serve:**
Serve Chicken Lehsuni Tikka hot, garnished with fresh coriander. It can be accompanied by mint chutney or a squeeze of lemon.
Note:
Adjust the spice levels according to your preference. You can increase or decrease the amount of red chili powder.
If using wooden skewers, remember to soak them in water for at least 30 minutes before threading the chicken to prevent them from burning during grilling.
Enjoy the aromatic and flavorful Chicken Lehsuni Tikka!