Chicken Tikka

• 500 grams boneless chicken thighs
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 2 tablespoons oil

Method

1. 1

   In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, red chili powder, ground cumin, and garam masala to create a marinade.

2. 2

   Add the chicken pieces to the marinade and mix well to ensure they are fully coated. Cover and refrigerate for at least 2 hours or overnight for best flavor.

3. 3

   Preheat your grill or oven to a high temperature (about 200°C or 400°F). If using skewers, soak wooden skewers in water for 30 minutes to prevent burning.

4. 4

   Thread the marinated chicken pieces onto skewers, leaving some space between each piece for even cooking.

5. 5

   Brush the skewers with oil and place them on the grill or in the oven. Grill for about 15 minutes, turning occasionally, until the chicken is cooked through and has a nice char.

6. 6

   Once done, remove the chicken tikka from the grill and let it rest for a few minutes before serving.

7. 7

   Serve the chicken tikka hot with naan, mint chutney, and a side of salad.