Chicken Tikka Kebabs
Chicken thigh pieces are usually the best for this recipe as the dish turns out more flavorful, but I used chicken breasts and they turned out great too. You could also use paneer (Indian cottage cheese) or tofu. Plan to cook extra -- There is so much you can do with leftovers. I make wraps, use them in a salad, or simply have it with some brown rice the next day. Grilling these kebabs on a pan prevents overcooking and also gets you that great restaurant-style charred look. Of course, an oven will work just fine too but will take longer to preheat and cook. Ingredients: 200 gms or 6-7 oz: Chicken breasts or thighs (cut into cubes) A handful: Onions & Bell peppers (each) 2 Tbsp: yogurt (Greek or other) 1 tsp: Garlic paste 1 tsp: Ginger paste 2 tsp: Garam masala powder 1 tsp: Chilli powder (I used the Kashmiri red chilli powder) 1/2 tsp: Crushed black pepper 2 tsp: Cilantro & Mint leaves (finely chopped) 1 tsp: Dried fenugreek leaves/ Kasuri methi