Recipe Cook Time
For the garam masala:
In a pan, dry roast cumin, coriander powder, black pepper, kebab chini, green cardamom, cinnamon and cloves.
Grind them in a mortar and pestle and add mango powder. Mix them well.
For the tikka:
In a bowl, add chicken cubes, refined oil, turmeric powder, ginger garlic paste, malai, curd, juice of 1/2 lime, the prepared garam masala and salt. Mix them well together. Keep them in the fridge for 20 minutes.
Preheat the oven for 20 minutes at 180 C.
Roast the marinated chicken pieces in the oven for 20 minutes.
Remove them from oven and squeeze half lime over it.