Chicken Tikka

Ingredients:

For the chicken tikka:

200 gm boneless, chicken , cut into bite-sized pieces

• 1 cup plain yogurt

• 2 tablespoons lemon juice

• 2 teaspoons ginger-garlic paste

  
  

• 1 teaspoon coriander

• 1 teaspoon red chilli

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon garam masala

• 1/2 teaspoon black pepper

• Salt to taste

• Cooking oil

  
  

• 2 cups mixed vegetables (such as bell peppers, onions, tomatoes), diced

• 1 tablespoon oil

  
  

• 1 teaspoon minced garlic

• 1 teaspoon minced ginger

  
  

• 1/2 teaspoon coriander

• 1/2 teaspoon garam masala

• Salt to taste

  
  

  Coriander leaves for garnish

Instructions:

1. In a bowl, combine plain yogurt, lemon juice, ginger-garlic paste, coriander, red chill, turmeric powder, garam masala, black pepper, and salt to make the marinade for the chicken tikka.

2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for the flavours to meld.

3. Preheat a non-stick pan or grill pan on medium-high heat. If using skewers, soak them in water for 30 minutes to prevent burning.

4. Thread the marinated chicken pieces onto skewers.

5. Brush the pan or grill pan with a less oil. Place the chicken skewers on the pan or grill pan.

6. Cook the chicken tikka for about 6-8 minutes on each side or until the chicken is cooked through and has charred edges. Ensure the chicken is cooked thoroughly.

7. While the chicken tikka is cooking, prepare the vegetables. Heat oil in another pan over medium heat.

8. Add minced garlic and ginger, and saute for a minute until fragrant.

9. Add the diced mixed vegetables to the pan and saute for 5-7 minutes until they are tender-crisp.

10. Sprinkle turmeric coriander, garam masala, and salt over the vegetables. Stir well to coat the vegetables with the spices. Cook for an additional 2-3 minutes.

11. Once the chicken tikka is cooked, remove it from the pan or grill pan and let it rest for a few minutes.

12. Serve the chicken tikka with the saute vegetables.

13. Garnish with fresh coriander leaves and serve hot.