Chicken Kabab

Ingredients

Boneless/skinless chicken pieces 6
Plain yogurt 1/2 cup

Tandoori chicken masala 2-3 tbsp
Ginger garlic paste 1 tbsp
Green chili paste (as per taste)
Red chili powder / parika (as per taste)
Lemon juice 1 tbsp
Salt (as per taste)
Sliced onions for garnishing
Oil spray
Chaat masala (optional)

Preparation

1. In a bowl, mix together yogurt, lemon juice, ginger garlic and green chili paste, red chili powder, salt and tandoori chicken masala and whisk it until smooth marinade is ready.
2. Now add chicken pieces into it and mix well and refrigerate it overnight. The longer you keep it marinated, the better the results.  
3. Preheat oven to 425 F and take the marinated chicken out of refrigerator (at least 30 min before you cook).
4. Spray some oil on the baking sheet and place chicken pieces spaced from each other and again spray some oil on chicken pieces.
5. Once the oven is preheated, place the baking sheet inside oven and turn over pieces after 30 min. and roast for another 15-20 min. If you like it slightly charred, roast for some more time and keep checking every 4-5 min.
6. Leave the chicken for about 15-20 min in the oven after turning it off.
7. It's ready, sprinkle some pinches of chaat masala (optional) and serve with sliced onions and lemon.