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Tandoori Chicken Tikka

1 kilo chicken breast
200 gm yogurt
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground red pepper
2 tsp tandoori powder (from any Indian food store)
2 tsp sour lime juice
1 tsp garlic paste
1/2 tsp ginger paste
pinch ajinomoto
dash of Tabasco
dash of Chinese chilli sauce

Clean the chicken thoroughly, and cut into slices about 1 1/2 inch
long and about 1 inch wide. Mix the chicken well into the marinade
and leave in the fridge for atleast 6 hours.

For barbecuing, skewer the pieces by folding them into half and
then piercing onto the skewer. A slightly thick skewer with square
profile would be ideal to keep the chicken from rotating on the
skewer and maintain cooking control.

Drain some marinade and add beer (lager) to make a little liquidy
and add some cooking oil. The oil helps the chicken to cook well
and prevents charring. Use this to baste while barbecuing.

Barbecue, basting frequently.

You will know when done, by taking another skewer and poking the
piece, if goes through easily, its done.

Baste frequently to maintain a juicyness.

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