Kandhari Chicken Tikka

       This sweet and tangy Chicken Tikka doesn't need any introduction. With the sweetness of pomegranate and tanginess of dry pomegranate seeds, this name is truly justified.

My family can ingurgitate these delicious tikkas within minutes and without any doubt I can say it can mollify their palate.

                            Ingredients :
500 gms Chicken breast (boneless, cut into tikkas)
1st marinade:

1/2 tsp Salt
1/4 tsp Red chilli powder
1/4 tsp Degi mirch
1/2 cup Pomegranate juice

2nd marinade:
1/2 cup Hung curd
1 Lemon''s juice
2 tbsp Oil

1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp Dry pomegranate seeds (Anardana)
Oil for basting

                          Directions:

1: Marinate chicken in salt, red chilli powder, degi mirch and pomegranate juice.
2: Keep it marinated for an hour.

3: Make a marinade of hung curd, lemon juice, oil , ginger garlic paste and dry pomegranate seeds.

4: Add chicken to this marinade and keep it aside for at least 4 hours. 

5:Put it into skewers and grill over charcoal bar be que or grilling pan; often basting it with oil. 

6:Garnish with chopped coriander and serve with mint yogurt dip.