Chicken Tikka

Instructions

1. Prepare the marinade
   In a large bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, salt, and vegetable oil. Mix well to form a smooth marinade.
2. Marinate the chicken
   Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare for cooking
   If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat your grill to medium-high heat or preheat your oven to 430°F (220°C) if using the oven method.
4. Thread the chicken
   Remove the marinated chicken from the refrigerator. Thread the chicken pieces onto skewers, leaving a small gap between each piece to ensure even cooking.
5. Grill the chicken
   Place the skewers on the preheated grill and cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the edges. If using an oven, place the skewers on a baking sheet lined with foil and bake for 15-20 minutes, turning halfway through.
6. Check for doneness
   Ensure the chicken is fully cooked by cutting into a piece - the juices should run clear and there should be no pink meat. The internal temperature should reach 165°F (74°C).
7. Rest and serve
   Let the chicken rest for 5 minutes before serving. Garnish with freshly chopped cilantro and serve hot with lemon wedges, naan bread, and mint chutney if desired.