Tandoori fish tikka & tandoori chicken tikka

Ingredients

1) For the Tandoori Fish Tikka :

• 1 kg fish
• Juice of 1 lemon
• 2 teaspoon ginger - garlic paste
• 1/2 cup drained beaten curd
• 1 teaspoon salt
• 1 teaspoon red chilli powder
• 1/2 teaspoon crushed ajwain
• 1 teaspoon garam masala powder
• 2 tablespoon oil
• 1 teaspoon chaat masala

2) For the Tandoori Chicken Tikka :

• Boneless chicken, diced 500 gms

First Marination:

• Juice of 2 lemons
• 30 gms ginger garlic paste
• 10 gms deghi red chilli paste or powder
• A pinch of salt

Second Marination:

• 10 gms deghi red chilli paste or powder
• Besan masala
• 45 gms hung yoghurt
• 45 ml cream
• black salt to taste
• 6 gms freshly roasted cumin powder
• 3 gms garam masala powder
• 1 gm kasoori methi powder
• 30 ml mustard oil

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Preparation

• 1) Wash and clean fish pieces. Rub with lemon juice, ginger - garlic paste and keep aside for an hour.
• Mix and smear fish tikka with salt, red chilli powder, ajwain, garam masala powder and 2 tablespoon oil. Keep aside for half an hour.
• Arrange fish tikka on a greased skewer and barbeque on a charcoal fire or cook under the grill till done. Sprinkle chaat masala just before serving.
• 2) For the besan ( gram flour ) masala :
  The besan masala is prepared by frying 30 gm of besan in 30 gm of oil along with a pinch of chopped ginger, chopped green chilli and turmeric.
  
• Marinate the freshly cut chicken dices with the first marination and keep aside for a couple of hours.
• Make a nice smooth paste with the ingredients of the second marination and fold in the chicken from the first marination into the second. Skewer them and cook in a tandoor till done.
• Serve hot with fresh mint and coriander chutney, salad and naan.

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