Chicken Tikka Nababi Recipe

Chicken Tikka

Materials
1 kg bony chicken meat
50 gram gram flour
50 grams of Rasubabaata
30 grams or salt according to taste
10 g potali spices
15 g hot spices
20 grams of yellow cloves
200 g of curd
200 ml turmeric oil
10 grams of small cardamom powder
5th Grade Jayitri

50 grams of garlic to be washed

Pottery Spices Ingredients:
50 grams of ginger
20 grams of coriander
5-gram cinnamon
20 grams of anise
150 g of onion
30 grams of garlic
Mix all of them together and separate 10 grams from it.

You can use the rest in a polo or any other cooking.


Method:
Tell me in the meat shop that you will make a tikka. They will also make a piece of business chicken pieces.
Marinate the meat first with ginger-garlic and marinating it.

Make a mixture of curd, potato spices, hot spices, salt, cinnamon powder, and jayatri.

After one hour, keep this mixture in poultry and keep it for another hour.

Heat oil in a pan, and after that leave the garlic in it. Wait until it's brown.

Pour the garlic in the chicken pieces.
Keep this for 4-6 hours.
It is better to keep the whole night.
Roast the chicken in the iron squares of the soil.
Otherwise, heat at 180 degrees Celsius and heat 40 minutes before heating.

Make your tikka ready, serve hot with mint chutney.