Chicken Tikka Skewers

 Ingredients

Marinade #1

• 2 lbs. boneless chicken breast

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• 2 teaspoons Kashmiri chili powder

• 1 teaspoon salt

• 2 tablespoons lemon juice

Marinade #2

• 1 cup coconut milk

• 1 tablespoon ginger paste

• 1 tablespoon garlic paste

• 2 teaspoons cumin powder

• 2 teaspoons Kashmiri chili powder or any other chili powder

• 1 teaspoon garam masala powder

• 1 tablespoon turmeric

• 1/4 teaspoon green cardamom powder

• 1 teaspoon coriander powder

• 8 drops of red food coloring optional

Additional Ingredients:

• ¼ cup vegetable oil

• 1 red bell pepper cut into 1-inch pieces

• 1 green bell pepper cut into 1-inch pieces

• 1 large red onion cut into 1-inch pieces

INSTRUCTIONS

1. For the first marinade, place the chicken into a large bowl with ginger paste, garlic paste, Kashmiri chili powder, salt, and lemon juice. Mix with your hands to fully coat the chicken in the marinade. Set aside at room temperature for 20 minutes.

2. While the chicken is in the first marinade, prepare the second marinade in a separate large bowl by mixing the coconut milk, ginger paste, garlic paste, cumin powder, Kashmiri chili powder, garam masala, turmeric, green cardamom powder, coriander powder, red food coloring. Pour the chicken into the second marinade, then stir to coat all the chicken. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

3. Soak wooden skewers in water for 20 minutes before assembling the kebabs. Remove the chicken from the fridge and place on skewers, layered with pieces of onion and pepper in between each chunk of chicken. Once all the skewers are filled, place them back in the fridge. Add ½ cup vegetable oil into the remaining marinade to use to baste the chicken.

4. If baking in a home oven, preheat the oven on the broiler setting with a rack on the top level. Place the skewers on a greased baking sheet. Broil for 3-4 minutes per side, brushing the chicken with the extra marinade after flipping, until evenly charred on the edges and cooked through the center.

5. If baking in a pizza/wood-fired oven, preheat the oven to the maximum temperature. Place the skewers on a cast iron pan. Bake for a few minutes per side, brushing the chicken with the extra marinade after flipping, until evenly charred on the edges and cooked through the center.

6. Serve immediately.