Servings: 4
| 1kg of chicken breast or boneless thigh, cut into 1-inch pieces |
| 1 onion, cut into 1-inch pieces |
| 1 bell pepper (capsicum), cut into 1-inch pieces |
| 1 lemon, juiced |
| 4 tbsp ghee or cooking oil |
| 5-6 tsp Mandala tandoori masala |
Prepare:
| Cut the onion and bell pepper (capsicum) into 1-inch pieces and set aside. |
| Cut the chicken into 1-inch cubes and put in a large mixing bowl. |
| Add the Mandala tandoori masala to the chicken and mix well. |
| Add the oil/ghee and lemon juice to the chicken and mix. |
| Leave to marinade in the fridge for at least 30 minutes. |
| Your chicken tikka is ready to cook! |
| Best grilled from room temperature so leave to rest outside the refrigerator 30 minutes before you plan to cook. |
Cook:
| Thread the chicken tikka onto skewers with one piece of onion and one piece of pepper in between each chicken piece. |
| Fire up the grill and cook. |
Garnish:
| Garnish with fresh coriander leaves and a squeeze of lemon juice. |
| Best served in a wrap or with naan, pitta bread, tamarind sauce and salad. |
