MATERIALS:
600 grams (3 pieces) chicken breast fillets
1/2 tbsp grated ginger
2 cloves garlic
1/2 tablespoon lemon juice
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tablespoon masala salt
3/4 teaspoon chili powder
40 ml yoghurt
1/2 tablespoons tomato paste
3/4 tsp salt
1/2 tsp tandoori coloring
Cooking oil, for greasing

HOW TO MAKE CHICKEN TIKA (INDIA):
1. Make 3 strokes on each fish fillet.
2. Combine ginger, garlic, lemon juice, coriander, cumin, salt and chili powder mass in the bowl,
stir well. Add yogurt, tomato paste, salt and coloring and stir.
3. Add chicken in seasoning, coat until blended. Cover the bowl with plastic, refrigerate
for 3, 5 hours to allow the flavors to infuse.
4. Brush the grill pan with cooking oil, grilled chicken and smeared dibalikbalik while remaining seasoning
Until cooked. Lift.