6to 7 Boneless/skinless thigh or breast pieces of chicken (as per choice) - cut into 1 inch pieces
2 large vidalia /red onions - cut into 1 inch pieces
2 large bell peppers (green, re, orange, yellow - any color of choice) - cut into 1 inch pieces
2 tablepoons tandoori masala
1 teaspoon garlic paste
1 teaspoon methi powder
1 teaspoon salt
a pinch of red coloring
4 tablespoons oil
4 tablespoons melted butter (for basting) - if using unsalted butter, then increase the salt to be added to the marinade
In a ziploc bag - add the oil, tandoori masala, garlic powder, methi powder, salt and red coloring and mix well. To this mixture add the chicken pieces and coat each piece with the marinade. Let this mixture sit in the fridge for atleast 2 hours - overnight is better.
When the grill is all set and fired up - take skewers (if using wooden skewers - let them be soaked in water overnight to avoid getting burnt) and add a chicken piece, followed by an onion piece and then a bell pepper piece (as shown in the picture). Once all the skewers are done - place it on the hot grill - baste it with melted butter and cover and let it cook. Chicken cook s fast, so it should be done in 10 minutes on one side. Now turn the skewers and baste the other side with butter and let it cook for another 10 minutes.
Chicken tikka BBQ is ready to be served with mint yogurt dip and tossed salad.
Recipe for mint yogurt chutney/dip - http://merakitchen.blogspot.com/2008/04/yogurt-chutney.html