Chicken Tikka
Equipment
- Large Chicken Breasts
Ingredients
- 4 Chicken Breasts (Large) Cut into cubes
- 2 Green Bell Peppers (Medium) Cubed
- 1 Onion (Large) Cubed
- 1 tbsp Oil Olive oil is fine
- 1 Lemon juiced
- 2 tsp Chopped Ginger
- 2 tsp Chopped Garlic
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Turmeric Powder
- 2 cups Yoghurt Full Fat
- 20 Wooden skewers
- Salt According to your taste
Instructions
For the Marinade:
- Cut the Chicken breasts into cubes.
- In a big bowl, add the Giner, Garlic, salt, Lemon juice, Coriander powder, Cumin Powder, Turmeric Powder and Yoghurt.
- Mix well and make sure there are no lumps.
- Add the cubed Chicken and Vegetables to the bowl.
- Mix well and make sure all pieces are coated with this marinade.
- Cover with cling film and marinate for 12 hours in the fridge.
For the Cooking Process:
- Soak the Skewers in water for 20 minutes. This prevents them burning in the oven.
- Preheat the oven to 210 C.
- After marinating, heat a pan and sear the meat first. Set aside once done.
- Follow the same step for the onions and bell peppers.
- Skewer the Chicken, onions and bell peppers in alternating sequence.
- Grill the meat in the oven for about 40 minutes.
Notes
For the Oven:
Depending on your oven, choose the setting and position that will grill best. My oven is basic, so I position the skewers right at the top.
To prevent juices from spilling everywhere, place a pan below the skewers to catch any bits.
For the Marinating process:
I prefer to marinate the Chicken and the veggies separately. This makes it easier when searing them in the pan.