Chicken Tikka

 Ingredients

1/2 kg boneless chicken cut into cubes

1 big red onion

2 coloured bell peppers

For the marinade

1/2 cup thick yoghurt

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp black pepper powder

salt to taste

1" piece ginger

8-10 cloves of garlic

3-4 green chillies

1 small bunch of coriander leaves

1 small bunch of mint leaves

Juice of 1/2 lemon

Oil for cooking

Method

Grind together ginger, garlic, green chillies, coriander and mint leaves to a smooth paste. 

In a bowl, mix together thick yoghurt, dry spices, ground spice paste, lemon juice and salt. 

Cut bell peppers and onions into chunks.

Coat the chicken, onion and bell pepper chunks with the marinade and leave it for a minimum of 1 hr. It will best if left to marinate overnite.

Preheat the oven to 200C .

Thread the chicken and vegetables onto the skewers. Drizzle with oil.

Place the skewers on a baking tray to collect the excess oil that drips off while baking.

Bake in the preheated oven for 35-45 minutes until the chicken and vegetables are cooked.

Serve hot with mint chutney.