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This recipe needs thick curd or greek yogurt. If using homemade yogurt then follow the notes & strain the whey to get thick yogurt.
Add it 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.
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.