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 (optional)
1 tbsp: oil/butter/ghee
salt (as per taste)

Use wooden skewers for a great presentation - they're available at any supermarket. If not, just pan fry the chicken pieces with the vegetables. They will be just as good.

Method:

1. Prepare a marinade with all the above ingredients (except the vegetables and oil) and add the chicken chunks to it.
2. Refrigerate for at least 2-3 hrs.
3. Add them to skewers with the vegetables as in the pictures.
4. Heat oil in a grill pan and grill the chicken pieces for 10-12 mins on medium heat, flipping every 2-3 mins.

To enhance the flavors even more, enjoy with some classic cilantro-mint chutney on the side.