Step 1

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

Step 2

Add it to a mixing bowl along with red chilli powder, pepper powder, turmeric, kasuri methi, garam masala & coriander powder.

Step 3

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.

Step 4

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.

Step 5

Prepare a baking tray with a foil lined over it. Then place a rack over it.

Step 6

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.

Step 7

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.

Step 8

The last 3 to 4 mins, move the chicken to the top rack. Serve chicken tikka with some veggies as a appetizer.