Tangy Tandoori Aloo Skewers with Kitchen King Masala

Ingredients:
• Baby potatoes – 15–20, boiled and peeled
• Thick curd (yogurt) – 1 cup (hung curd preferred)
• Kitchen King Masala – 1 tbsp
• Red chili powder – 1 tsp
• Turmeric powder – ½ tsp
• Garam masala – ½ tsp
• Chaat masala – 1 tsp
• Lemon juice – 1 tbsp
• Ginger-garlic paste – 1 tbsp
• Mustard oil – 1.5 tbsp (for authentic smoky flavor)
• Salt – to taste
• Chopped coriander – for garnish
• Wooden skewers – soaked in water for 30 mins

Instructions:
1. Prep the Potatoes
o Boil baby potatoes until tender but firm.
o Peel and prick lightly with a fork to absorb the marinade.

2. Make the Marinade
o In a large bowl, mix hung curd, Kitchen King Masala, red chili powder, turmeric, garam masala, chaat masala, lemon juice, ginger-garlic paste, mustard oil, and salt.
o Whisk until smooth.

3. Marinate the Potatoes
o Add the potatoes to the marinade.
o Coat well and refrigerate for at least 1–2 hours (longer = more flavor).

4. Skewer the Potatoes
o Thread marinated potatoes onto skewers.
o Optional: Alternate with onion or capsicum chunks for extra crunch.

5. Cook the Skewers
o Grill/BBQ: Cook on a grill or tandoor for 10–15 minutes, turning often.
o Oven: Bake at 200°C (390°F) for 20 minutes or until slightly charred.
o Tawa (stovetop): Cook on a hot non-stick tawa with a bit of oil until golden brown.

6. Serve
o Sprinkle with chaat masala and lemon juice.
o Garnish with chopped coriander and serve with mint chutney or curd dip.

Serving Suggestion:
Serve hot as a starter, party snack, or wrap it in a roti with salad for a light meal! Want a printable card or Instagram-style recipe post for this?