Grilled Chicken Tikka

• 1/2 pounds, 78 ounces, weight Chicken Breasts, Boneless And Skinless
• 2 Tablespoons Yogurt
• 1 Tablespoon Lemon Juice
• 2 teaspoons Olive Oil
• 1 Tablespoon Ginger Garlic Paste
• 2 teaspoons Garam Masala
• 1/2 teaspoons Cinnamon Powder
• 1/2 teaspoons Nutmeg Powder
• 1/2 teaspoons Javantri / Mace Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder (optional)
• 1/2 teaspoons Turmeric Powder
• 1 teaspoon Chat Masala (optional)
• 1 teaspoon Pepper Powder
• 1/2 teaspoons Salt
• 1 whole Onion (cut Into Cubes)
• 6 whole Cherry Tomatoes
• 1 whole Capsicum/Green Bell Pepper (stem And Seeds Removed, Cut Into Cubes)
• Optional For Garnish: Onion And Lemon

1. First cut the chicken into small cubes and remove the moisture by blotting with a paper towel.
2. In a separate medium-sized bowl, add yogurt, lemon juice, oil, ginger garlic paste and all of the spices given above in the list (garam masala through salt).
3. Mix it well.
4. Now add the chicken to the mixture, cover the bowl with plastic wrap and marinate overnight or at least 60 minutes in the refrigerator.
5. After that, thread the chicken and fresh vegetables onto metal skewers and set aside while you heat the grill.
6. Preheat the grill or grill pan for 5 minutes to medium-high heat.
7. Spray oil on the grill, put skewers onto the grill and grill the skewers on both sides until meat is no longer pink inside (3-5 minutes per side).
8. Remove the meat and veggies from the skewers and garnish with thin onion rings and lemon.

chicken breasts, yogurt, lemon juice, olive oil, ginger garlic, garam masala, cinnamon powder, nutmeg powder, javantri, red chili powder, coriander powder, turmeric, masala, pepper, salt, onion, tomatoes, green bell pepper, onion

Taken from tastykitchen.com/recipes/appetizers-and-snacks/grilled-chicken-tikka/ (may not work)