Chicken Tikka - Spice Marinated Roasted Chicken Kebabs

Most people who visit an Indian restaurant buffet, have probably seen the orange red chicken that is labeled tandoori chicken. It is the closest thing in Indian cuisine to barbeque chicken.

Chicken Tikka, is the boneless skewered variety, a variation of Indian chicken kebabs, of which their are several assorted varieties. A good chicken tikka has a few core elements. Fresh spices, a good amount of marination and it should be cooked on a quick high flame. Essentially the chicken works well on the outdoor grill and of course the outdoor clay oven called a tandoor, if you have one. I often roast the chicken indoors during winter, the key is not to dry it out. If you are looking for something to serve that is a little different on valentines day, other than chocolate, you might be persuaded to give this recipe a try.

Chicken Tikka

Prep Time: 7-10 hours (for marinating)

Cook Time: 25-30 minutes (mostly unattended)

Serves 4 to 6

Ingredients

For the marinade

3/4 cup Greek Yogurt (can be low fat)

1 tablespoon commercial tandoori spice (if you are looking for a homemade recipe, you can usemine)

1 tomato, quartered

1 inch piece ginger

2 pods garlic

2 green chilies

1 teaspoon salt

2 pounds boneless skinless chicken thighs

1 tablespoon dried fenugreek leaves (kasuri methi (optional)

For the chicken

1 bell pepper

1 red onion

2 tablespoons melted butter

Bamboo Skewers

Lime wedges and onion slices to garnish

Method of Preparation

1. Place the yogurt in the blender and add in the tandoori spice, tomato, ginger, garlic, green chilies and salt and blend to a smooth paste.

2. Place in a mixing bowl and add the chicken and the fenugreek leaves and let the chicken marinate at room temperature for 6-7 hours.

3. Cut the bell pepper and the onion into wedges.

4. Pre-heat the oven to 375 degrees.

5. Thread the chicken onto skewers alternating with bell pepper and onions.

6. Baste with the butter and place on a baking sheet and bake for 8-10 minutes, tun and bake for another 7 minutes.

7. Broil on low for 2 minutes, until lightly browned on spots.

8. Toss with the lime wedges and onion slices and serve.

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