Ingredients:
Boneless chicken 800 gms.
Lemon juice 2 tbsp.
Red chilly powder (kashmiri ) 1 tsp.
Red orange color (optional)Few
drops
Curd/Yogurt 300 gms.
Garlic paste 2 tbsp.
Ginger paste 2 tbsp.
Garam masala powder 1 tsp.
Cumin powder ½ tsp.
Butter For basting
Salt To taste

Method:
Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it and leave it. Whisk Curd/Yogurt in a bowl add remaining all the ingredients except butter. Mix well and then keep the chicken pieces in this marinate for about 3 – 4 hours in the refrigerator. Put the chicken on to skewers and cook in
moderately hot tandoor for about 6 to 8 minutes, baste the chicken pieces with butter and again put in to tandoor and until slightly colored and cooked. Remove and serve hot sprinkled with chaat masala.