Chicken Tikka Kebab

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Cut the chicken into 1½-inch pieces, put them in a bowl and pat dry with tissue if possible.
2. Add the chilli powder, coriander, cumin, garam masala, chaat masala, salt, kasuri methi and lemon juice. Mix well and rest 10 to 15 minutes (optional).
3. Add the ginger garlic paste, oil and yogurt and mix well. Cover and marinate in the refrigerator for at least 8 hours and up to 48 hours (20 minutes if short on time).
4. Soak bamboo skewers for 30 minutes, then pat dry before use.
5. Line a deep baking tray with foil and preheat the oven to 240 C (460 F) for at least 15 minutes.
6. Optionally, add the bell peppers and onion to the marinade and mix well.
7. Thread the chicken, bell peppers and onion onto the skewers in alternating pattern.
8. Place the skewers on the tray, spaced apart, and bake for 9 minutes. Turn them over and bake another 9 to 10 minutes, until fully cooked. Cooking time varies by oven.
9. Broil for 2 minutes to char lightly, or move the tray to the top rack if the oven has no broil setting.
10. Cut a piece open to check: the centre should not be pink. If pink, bake a little longer.
11. Brush with butter before serving.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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