Name: Lal Murg Tikka recipe by Sumit Kapoor at BetterButter
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 3
Ingredients: 500 gms thigh boneless chicken; 1 cup hung curd; 2 tbsp lemon juice; 2 tsp red chilli powder; 2 tbsp Everest tandoori chicken masala; 1/2 tsp black pepper; Salt to taste; 2 tsp Ginger garlic paste; 1/2 tsp garam masala; 1/2 ts chaat masala; 1 tbsp mustard oil; pinch of orange food colour; butter for brushing; Coriander leaves for garnishing

Ingredients Serving: 3

500 gms thigh boneless chicken
1 cup hung curd
2 tbsp lemon juice
2 tsp red chilli powder
2 tbsp Everest tandoori chicken masala
1/2 tsp black pepper
Salt to taste
2 tsp Ginger garlic paste
1/2 tsp garam masala
1/2 ts chaat masala
1 tbsp mustard oil
pinch of orange food colour
butter for brushing
Coriander leaves for garnishing

Instructions

FIRST MARINADE-
Wash and clean chicken.
Add lime juice, salt , red chilli powder, ginger garlic paste. Mix well and keep aside for 20 min .
SECOND MARINADE
Add hung curd and all leftover ingredients except chaat masala and marinade it for 6 hrs in refrigerator .
In pre heated airfryer brush some oil and put chicken pieces into it for 9 min at 170 degree celcius .
Now change the side of chicken and brush some butter and cook it for another 8-9 min at 180 degree Celsius.
Sprinkle coriander, lever chaat masala , and some lime juice on chicken and serve with onion rings and mint chutney

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