Tandoori Chicken Tikka

1st Marinade

1kg chicken (thigh) ~ cut bite size

1/2 tbsp salt

1/2 tbsp ground black pepper

2 lemon ~ juice

2nd Marinade

2 fresh green chili ~ finely chopped

20g coriander leaves ~ finely chopped

3 tbsp parmesan

1 tbsp coriander powder

1 tbsp cumin powder

1 tbsp Tandoori masala

1 tsp paprika

1 tsp Amchoor/Citric Acid powder

1 tsp turmeric powder

Directions/Instructions:

1. Place the chicken tikka in a large bowl and squeeze the lemon juice over and sprinkle with salt and black pepper.
2. Now whisk the 2nd marinade ingredients together and pour them over the chicken.  Cover the chicken pieces with the marinade ensuring the chicken tikka are completely coated with the marinade.
3. Allow to marinate for 6-48 hours ~ the longer the better.  If don't have time to marinate the chicken, 30 mins or so will still be good.
4. When ready to cook, light a barbecue.  Gas barbecues will work but preferably the flavor of charcoal barbecues.
5. Cook the chicken tikka on skewers turning occasionally until the chicken is cooked through and the edges are blackened.  Or preheat oven to 425 deg C.  Cook for 20-35 mins till the chicken is tender.  Remove from oven, place the chicken on the grill to medium-high heat.  Allow it to cook for about 5-8 mins on each side.
6. Serve with mint chutney and sliced onion with lime wedges.