Chicken tikka

Chicken tikka, Paneer makhani, Vegetable samosa, gulab jamun..
Some dishes command that they only be used in a sentence with a few superlatives. When reading the menu at a nice Indian restaurant, I usually find myself saying 'wow, awesome, sounds great, this'd be delicious..' - all of it making my mouth water!
Anyways, so today we had chicken tikka for lunch today, and boy, did it taste awesome or what! And as is the case with most dishes that we make frequently (yes 'we' because chicken and fish are usually my hubby darling's specialities), it is quite a simple dish to put together - it does need a lot of ingredients, but if you have them all handy, it is hardly any effort to transform it into a delicious dish. So here is how to prepare it.
- 1 onion
- 2 bell peppers (of different colours)
- 2 tomato
- 500g chicken
Cut all the above into bite size chunks.


For the marinade, you need
- 1 cup yoghurt
- 1/2 teaspoon crushed ginger
- 1/2 teaspoon crushed garlic
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon turmeric
- 1/2 teaspoon fenugreek leaves
- 2 green chillis - finely chopped and de-seeded if you don't like it hot
- juice of half lemon
- 2 tablespoon oil
And some coriander for garnish

Mix all the ingredients for the marinade. You can marinate the chicken and vegetables for 30 minutes or more - marination does add to the flavour, but we usually skip it, and guess what - it still is very tasty!
Thread the chicken and vegetables onto skewers, and place them on a hot grill. Keep some gaps between each chicken/vegetable piece to allow for even cooking. Cook for about 10-12 minutes, turn over the skewers, and cook for another 10 minutes. You could also cook this in an oven - preheat it to 350 degrees, skewer on the chicken(soak the skewers in water for about 30 minutes prior to using), and bake it for about 25 minutes. Use a lemon wedge and some coriander leaves for garnish and dig in! Share