Chicken Tikka

Ingredients

Chicken breasts

1.5 pounds, cut into bite-sized pieces

Greek yogurt

1 cup

Lemon juice

2 tablespoons

Ginger-garlic paste

2 tablespoons

Turmeric powder

1 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Paprika

1 teaspoon

Garam masala

1 teaspoon

Salt

1 teaspoon, or to taste

Vegetable oil

2 tablespoons

Onion

1 large, sliced

Bell peppers

2 (any color), sliced

Fresh coriander

for garnish

Lemon wedges

for serving

Instructions

1. In a large mixing bowl, combine Greek yogurt, lemon juice, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, paprika, garam masala, and salt to create a rich marinade.
2. Add the cut chicken pieces to the marinade, ensuring they are well coated. Cover and marinate for at least 1 hour, or for best results, overnight in the refrigerator.
3. Preheat the oven to 400°F (200°C).
4. Thread the marinated chicken pieces onto skewers, leaving a little space between each piece to allow for even cooking. Arrange the skewers on a baking sheet lined with aluminum foil.
5. Bake the chicken tikka in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the edges are slightly charred.
6. While the chicken is baking, heat vegetable oil in a large skillet over medium heat. Add the sliced onions and bell peppers, cooking until they are softened and slightly caramelized, about 5-7 minutes.
7. Once the chicken tikka is done baking, carefully slide the chicken pieces off the skewers and add them to the skillet with the sautéed onions and bell peppers. Toss everything together to combine.
8. Garnish with fresh coriander and serve hot with lemon wedges on the side.