Chicken Tikka

• 1/2 inch pieces 400 grams pieces Boneless chicken breasts cut into
• 1 teaspoon Red chilli paste
• to taste sprigs Salt
• 1 scoops salt
• 1 teaspoon Ginger-garlic paste
• 4 tablespoon Yogurt
• 4 teaspoon Garam masala powderGaram masala powder
• 1 teaspoon Lemon
• 4 tablespoon Extra virgin olive oil
• 1 cup Orange juice
• 1/2inch pieces 2 medium pieces Green capsicums cut into
• 2 cups Cooked rice
• 1/2 teaspoon Black pepper powder
• 1 teaspoon Sugar
• 2 tablespoon Butter

1. Marinate chicken pieces with red chilli paste, salt, ginger-garlic paste, yogurt, garam masala powder and juice of lemon and mix. Add 2 tbsps extra virgin olive oil and mix and marinate for a few hours in the refrigerator.
2. Heat a non stick pan and pour orange juice into it. String the chicken pieces and capsicum pieces alternately onto skewers. Heat a non stick tawa, drizzle a little oil and place the skewers on it. Pack rice into a mould, unmould it on a serving plate and drizzle 1 tbsp extra virgin oil over it. Add salt, pepper powder and sugar to the orange juice and cook.
3. Turn the skewers so that the chicken gets cooked evenly all around. When the sauce thickens a little, take it off the heat. Add butter and mix well. Place the skewers over the rice, drizzle the sauce over the chicken and rice and serve immediately. Use up the remaining chicken and rice similarly.

chicken breasts, red chilli paste, salt, salt, gingergarlic, yogurt, garam masala, lemon, extra virgin olive oil, orange juice, green, rice, black pepper, sugar, butter

Taken from www.epicurious.com/recipes/member/views/chicken-tikka-59031e5efb98ea70e40f7dd0 (may not work)