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1 cup curd 2 tsp ginger garlic paste 2 tsp plain flour 1 tsp cumin powder 1 tsp coriander powder 1 tsp red chilli powder 1 tsp garam masala powder 1 tsp tandoori masala (readily available) salt to taste few drops of red food colour 4-5 tbsp oil or melted butter METHOD Hang the curd in a muslin cloth for 1 hour to drip all the water. Make a marinade by mixing the flour, ginger-garlic paste, cumin, coriander, garam masala, chilli and tandoori masala to the curd. Mix the red colour to obtain a bright orange colour. Wash and dry chicken and apply marinade all over and place the chicken in a refrigerator for 6 hours or overnight. Thread the chicken in skewers and place it in a preheated oven (with a tray underneath to collect the drippings) for 18-20 minutes.
Make sure to turn the chicken occasionally and baste (sprinkle) with oil / butter. Serve hot with fine juliennes (shreds) of onions,lime juice and mint.
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RECIPES
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