Tandoori Fish Tikka & Tandoori Chicken Tikka

1 kg fish ( centre bone and skin removed and cut into square pieces)
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 ( optional )

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 ( optional ).

Serve hot with onion rings / mint chutney.

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

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

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.