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Add the ingredients for the first marinade in a bowl and mix well.
Cover the bowl and refrigerate for 3-4 hours or overnight.
Add the ingredients for the second marinade in the bowl and mix well.
Keep the marinated chicken aside for 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Thread the marinated chicken in the skewers along with onion and capsicum.
Line the skewers on a foil lined baking tray.
Grill for 10-12 minutes and then rotate the skewers.
Grill for another 10-12 minutes.
Increase the oven temperature to 420 Degrees F and broil the skewers for 3-4 minutes until they are slightly charred.
Remove the tikka from the oven.
If you want the smoky flavour, heat the coal over direct heat until red hot.
Keep the tikka in a shallow bowl.
Keep a piece of aluminium foil over the tikka and keep the hot coal over the foil.
Drizzle ghee over the coal and cover the lid of the bowl immediately.
Let the tikka absorb the smoke for 10-15 minutes.
Remove the lid and discard the coal piece and foil. Serve the tikka hot.