Chicken Tikka

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Ingredients:

Boneless chicken    --   1 lb, cut to bite size pieces
Lemon Juice             --   1 tbsp
Salt                               --   to taste
Red Chilly Powder --   1 tsp
Coriander Powder --   1 tsp
Cumin Powder         --   1 tsp
Tandoori Masala    --   2 tsp, I used store bought one - Badshah tandoori masala is my fav.
Yogurt                         --   1/4 cup
Ginger Garlic Paste --   4 tsp
Kasoori methi          --   1 tbsp
Coriander Leaves   --   a bunch
Oil                                  --   1 tbsp
Green Pepper           --   1 - 2, cubed
Onion                           --   1 medium, cubed

Preparation of the tikka:

Soak the bamboo skewers in water.

Wash, clean and cut the chicken into bite size pieces

Prepare the marinade with all the remaining ingredients other than onions and peppers. Marinate the chicken with it and keep it in the refrigerator for 3 - 4 hours.

Thread the chicken on soaked bamboo skewers alternating with onions and peppers as per your wish. Optionally, remove the coriander leaves from the chicken as much as you can, else it might burn first. You can omit it as well, but I like the flavor getting into it.

Broil the chicken in the oven on high.Cook the chicken for 8 - 10 minutes on each side or till the chicken is slightly brown. I like to bridge the skewers on a wide pan so that the juice of the chicken fall into the pan and its quite easy to clean your oven.

Once cooked, remove from the oven and serve with chutney.

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