500 grams chicken boneless & cubed
1 1/2 tablespoon gram flour or besan
1/2 cup greek yogurt
1/2 green bell pepper
1/2 red bell pepper or tomatoes (deseeded)
1 large onion cubed
Salt as needed
1 tablespoon oil preferably mustard oil
1 to 2 tablespoon lemon juice (or as needed)
1 tablespoon ginger-garlic paste or grated
3/4 to 1 teaspoon red chilli powder or paprika
1/8 teaspoon pepper powder
1/8 teaspoon turmeric
1/2 tablespoon kasuri methi or dried fenugreek leaves (optional)
3/4 to 1 teaspoon garam masala
1/2 teaspoon coriander powder
Add yogurt to a mixing bowl along with red chilli powder, pepper powder, turmeric, kasuri methi, garam masala & coriander powder.
Next add lemon juice, salt & oil. Mix everything well and taste it. Add more chilli powder, salt or lemon if needed to adjust the taste.
Add the cubed chicken to the marinade. Marinate the chicken for at least an hour to 12 hours. Longer the chicken rests more flavorful & succulent it will turn out. You will have to refrigerate if marinating for longer than an hour.
How to make chicken tikka.
Prepare a baking tray with a foil lined over it. Then place a rack over it.
Cube the veggies and add it to the marinade. Smear the marinade over it. Put them on to skewers, alternating veggies and chicken. Place these over the prepared tray.
Preheat the oven to 240 C for at least 15 minutes. Grill chicken tikka for 20 to 30 mins or till fully done. I suggest checking after 20 mins. This depends on the size of your chicken pieces and how tender it is.
The last 3 to 4 mins, move the chicken to the top rack. Serve chicken tikka with some veggies as a appetizer.