500g/1 lb boneless chicken

1 green bell pepper, 1 tomato

& 1 onion – all cut into 1”2.5 cm pieces

lemon juice or chaat masala to sprinkle

Firust Marinade

2 tbsp vinegar

2 tbsp ginger-garlic paste

Salt to taste

Second Marinade

½ cup yogurt – hang for 15 minutes

¼ cup thick cream

30g/1 oz cheddar cheese  - finely grated

1 egg

1tbsp cornstarch

1 tbsp green chillies – finely chopped optional

2 tbsp cilantro/coriander leaves – finely chopped

Method

Cut the chicken into 1”/ 2.5 cm cubes; wash and pat dry.

Mix the ingredients for the first and toss till well coated.  Marinate for 30 minutes

Mix the ingredients for the second marinade in another bowl, add the chicken and marinate for at least 4-6 hours or overnight in the refrigerator. 

Add the vegetables also to the chicken and mix well.  Place the chicken tikkas and the vegetables on a greased wire rack.  If you like, pierce the chicken tikkas on greased skewers alternately with the green bell peppers, tomatoes and onions and place the skewers on a grill or a wire rack brushed with oil.  Heat a gas tandoor or an oven.  Broil about 15 minutes, turning once; until the tikkas are tender and the surface begins to turn crisp.

Sprinkle the tikkas with lemon juice or chaat masala and arrange on a platter surrounded with onion rings and lemon wedges.

Place a drip tray in the oven, under the wire rack on which the tikkas are grilled, to collect the drippings.