Chicken Tikka

Prep Time: 1hr 10min
Bake Time: 25min
Total Time: 1hr 35min
Yield: 4-6 Servings

 

Ingredients

500 Grams Boneless Chicken, cut into 1 inch cube
2 Tspn Red Chilli Powder
Salt to Taste
1/4 Tspn Turmeric Powder
1/2 Tspn Coriander(Dhania) Powder
1/2 Tspn Chaat Masala Powder
1/4 Tspn Garam Masala Powder
1 Tblspn Thick Yogurt or curd
1 Tspn Lemon Juice
1 Tspn Gingergarlic Paste
12-15 Onion Cubes layers separated
14-16 cubes Red Bell Peppers(Capsicum)
1 Tblspn Oil


Directions

• Wash chicken pieces under running water & drain completely.
• In a bowl add red chilli powder, turmeric powder, salt, chaat masala, coriander powder, lemon juice, mint yogurt, gingergarlic paste, oil & combine well.
• Add the cubed bell peppers, onion & mix well. Then add washed chicken pieces & gently coat them with the marinade as shown in the picture below.

• Cover & refrigerate for atleast an hour (refrigerate overnight for best results).
• Preheat the oven at 425F(220C).
• Skewer chicken pieces alternating with onions & bell peppers( you can also use toothpicks instead of skewers).
• On a rack or a greased baking tray (lined with aluminum foil) arrange the chicken skewers. Brush some oil on the veggies & chicken pieces.

• Bake for 15-20 minutes or until chicken is cooked completely, turning once half way (for a light char on the chicken pieces broil on low for approx 3-5 minutes turning once halfway; before turning off the oven). Carefully remove the pan from oven & transfer them to a plate.
• Serve immediately.

Note: Toothpicks should be placed in cold water for 10 minutes before using.