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New Year’s resolutions fall right into place when it comes to Tikkas…eat healthy and you don’t have to go and spend a bundle on eating out! Make this wonderful, quick and easy dish that will have you looking good and yes, keep the money where it is supposed to be – in your wallet. We have provided the Chicken Tikka recipe for the die-hard-chicken-lovers and no, we have not forgotten our vegetarians – try the protein-packed Paneer tikkas as a wonderful alternative perfect for everyone. And before you ask…yes, this is the very same ‘tikka’ that goes into the ever popular dish – Chicken/Paneer Tikka Masala!


Ingredients:
Boneless, skinless Chicken Thighs – 1 lb, cut to bite size pieces
OR
Paneer – 14oz block, cut into 1” cubes

Marinade:
Lemon Juice – 1 tbsp
Red Chili Powder – to taste
Salt – to taste
Yogurt – 1/2 cup
Ginger & Garlic Paste – 4 tsp
Tandoori Masala – 2 tsp
Green Chilies – to taste, minced
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Oil – 1 tbsp

Method:

1. Chicken – wash, clean and cut to bite size pieces. Paneer – Cut to bite size pieces.
2. Put the Chicken/Paneer in a bowl and add lemon juice to it.
3. Allow it to rest for 5 minutes.
4. Mix the marinade ingredients in a zip lock. Mix well.
5. Check for salt and other spices.
6. Add Chicken/Paneer to the marinade and mix well.
7. Let the Chicken/Paneer marinate for 4-5 hours in the refrigerator.
8. Thread the Chicken/Paneer on pre-soaked bamboo skewers.
9. Broil the Chicken/Paneer in the oven on high.
10.Cook the Chicken for 10 minutes on each side and the Paneer 10 minutes one side and 7 minutes on the other…or till the Chicken/Paneer are slightly brown.
11.Once fully cooked, remove from the oven and garnish with onions and lemon wedges and serve with Mint Chutney.

Tips:
1. The Paneer and the Tandoori Masala can be made at home or can bought at any Indian grocery store.
2. This recipe works very well for the barbeque as well…makes for great appetizers and snacks.
3. Every oven is different and vary…so do keep an eye on the Chicken/Paneer, so it does not burn.
4. We prefer mixing and marinating the Paneer in a bowl, as it is very soft and can break very easily.

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