Chicken Tikka

Ingredients

• Chicken 1 Kilo (or 4 boneless chicken breasts cut into bite size pieces)
• Green capsicum,   cut into 1/2 inch pieces 1 medium
• Red capsicum,   cut into 1/2 inch pieces 1 medium
• Yellow capsicum,   cut into 1/2 inch pieces 1 medium

For Marination

• Garlic    3-4 Cloves
• Ginger    10  Grams peeled
• Onion    1 Small peeled
• Curd (Yogurt)    150  ml
• Chilly Powder    1 Teaspoon
• Coriander Powder    2 Teaspoons
• Garam Masala    2 Teaspoons
• Lemon Juice    (1/2 Piece Lemon Juice)
• Extra Virgin Olive Oil    2 Tablespoons
• Salt    To Taste

For Garnishing

• Onion    1 Piece peeled and thinly sliced
• Lemon    1 Piece halved length wise and thickly sliced
• Coriander Leaves    1 Fist full washed and chopped

Steps

• Grind onion, ginger and garlic ; make a thick paste.
• Add this to all other ingredients (For Marination) and mix well.
• Then add each chicken piece and mix well.
• Keep in an air-tight container. Marinate overnight (or at least for 6 hours) in a fridge.
• Preheat oven to maximum, 240 C or 475 F.
• String the chicken and capsicum pieces alternately onto skewers.
• Skewer the chicken pieces not too tightly or they will not cook well on all sides.
• Cook in an oven for 10 minutes or so, turning over once. 
• It can also be grilled or on a barbecue.
• Serve on a plate, garnished with thinly sliced onions, coriander leaves and slices of lemon.