Tandoori Chicken Tikka

Ingredients

Plain yogurt

1 cup

Lemon juice

2 tablespoons

Ginger-garlic paste

1 tablespoon

Tandoori masala

2 tablespoons

Red chili powder

1 tablespoon

Turmeric powder

1 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Salt

1 teaspoon (or to taste)

Chicken breast

1.5 pounds, cut into bite-sized pieces

Bell peppers

1 cup, cut into chunks

Onion

1 medium, cut into chunks

Vegetable oil

1 tablespoon (for brushing)

Fresh coriander

for garnish

Lemon wedges

for serving

Instructions

1. In a large mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, tandoori masala, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to create a smooth marinade.
2. Add the bite-sized chicken pieces to the marinade, ensuring all pieces are well-coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
3. Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly brush it with vegetable oil to prevent sticking.
4. Thread the marinated chicken pieces onto skewers, alternating with chunks of onion and bell pepper for added flavor and color.
5. Place the skewers on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the chicken is cooked through and slightly charred. If desired, you can turn on the broiler for the last 2 minutes to achieve a smoky finish.
6. Once cooked, remove the skewers from the oven and let them rest for a few minutes to retain moisture.
7. Garnish with freshly chopped coriander and serve hot with lemon wedges for an extra burst of flavor.