Tikka

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

Method

1. 1

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

2. 2

   Add the chicken pieces into the marinade, mixing well to ensure all pieces are coated. Cover and refrigerate for at least 2 hours, preferably overnight.

3. 3

   Preheat a grill or a grill pan over medium-high heat. Brush with some oil to prevent sticking.

4. 4

   Skewering the marinated chicken pieces, leaving a little space between each piece for even cooking.

5. 5

   Place the skewers on the grill and cook for about 15 minutes, turning occasionally, until the chicken is cooked through and has a nice char.

6. 6

   Remove the chicken tikka from the grill and let it rest for a few minutes before serving.

7. 7

   Serve hot with naan, mint chutney, and sliced onions.