CHIICKEN TIKKA

CHIICKEN TIKKA

INGREDIENTS

Chicken  1  Kilo  or 4 boneless chicken breasts cut into bite size pieces  
Garlic  3-4  Cloves  to marinate
Ginger  10  Grams  peeled (to marinate)
Onion  1  Small Piece  peeled (to marinate)
Curd (Yoghurt)  150  ml  (to marinate)
Chilly Powder  1  Teaspoon  (to marinate)
Coriander Powder  2  Teaspoon  (to marinate)
Garam Masala  1  Teaspoon  (to marinate)
Lemon  1/2  Piece  lemon Juice (to marinate)
Oil  1  Tablespoon  (to marinate)
Salt    To Taste  (to marinate)
Onion  1  Piece  peeled and thinly sliced (for garnish)
Lemon  1  Piece  halved length wise and sliced thickly (for garnish)
Corriander Leaves  1  Fistfull  washed and chopped (for garnish)  

METHOD

1. Grind onion, ginger and garlic in a food processor.
2.  Add this to all other ingredients except chicken and mix well.
3. Add chicken and mix well.
4. Marinate overnight in a fridge. Keep in an airtight container otherwise everything else in the fridge will smell of garlic and spices!
5. Preheat oven to maximum, 240 C or 475 F.
6. Skewer the chicken pieces on thick skewers, not too tightly or they will not cook well on all sides. Chicken is dangerous eaten half cooked. It may cause salmonella food poisoning.
7. Cook in an oven for 10 minutes or so, turning over once. It can also be cooked in a grill or on a barbecue.
8. Remove chicken from skewers and serve on a warm plate, garnished with thinly sliced onions, coriander leaves and slices of lemon or lime.