Chicken Tikka, is the boneless skewered variety of tandoori chicken. It is 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.

The leftovers have countless uses, salads, curried in chicken tikka masala, sandwiches and of course and Indian inspired taco.

Serves 6

For the Marinade:

• 3/4 cups Greek Yogurt (can be low fat)
• 1 tablespoon tandoori spice mix (found in most grocery stores)
• 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

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 the chicken skewers on low for 2 minutes, until the chicken is lightly browned on spots.
8. Toss with the lime wedges and onion slices and serve.