Chicken Tikka

Chicken Tikka Dry (boneless)

For 1/2 kg chicken:
Grind red 10-12 chilli, tamarind pulp and make a fine paste.
Take a bowl add the boneless chicken pieces, now add 1 1/2 tbsp jeera powder, 1/2 tbsp ajwain powder, 2 tbsp garlic paste, 2 tbsp thick yogurt, mix the chilli paste along it well, add salt to taste.. Keep the marinate in fridge for around 4 hour.
Take the marinate out and skewer on tooth picks as it is easily available (I used the tooth pick, u can also use thin bamboo sticks) 
Now deep fry the chicken till golden brown. 
Serve hot along mint chutney or lemon.
It can also be grilled... provided you repeated grease it with butter/oil..