Step-by-Step Guide to Chicken Tikka Sticks

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Before you jump to Chicken Tikka Sticks recipe, you may want to read this short interesting healthy tips about Why Are Apples So Good Pertaining To Your Health.

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We hope you got benefit from reading it, now let’s go back to chicken tikka sticks recipe. To make chicken tikka sticks you only need 20 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Chicken Tikka Sticks:

1. Get Chicken Tikka
2. Take 12 boneless skinless chicken thighs
3. Get tandoori marinade recipe below
4. Provide 1/2 cup lemon juice
5. Provide Tandoori marinade
6. You need 1 Tbsp cumin powder
7. Use 1 Tbsp coriander powder
8. You need 2 tsp madras curry powder
9. Use 1 tsp turmeric powder
10. Take 1 tsp mint sauce
11. Take 2 tsp kashmiri chili powder
12. You need 1 Tbsp coriander stems/leaves chopped
13. Provide 2 tsp salt
14. Provide 1 Tbsp kasoor methi - dried fenugreek leaves
15. You need 1 Tbsp tandoori masala
16. Get 1 Tbsp garlic ginger paste
17. Take 3 Tbsp vegetable oil
18. You need 1/4 cup Yoghurt
19. Get 1/2 cup Bell peppers diced in cubes
20. Provide 1/2 cup Onions diced in cubes

Steps to make Chicken Tikka Sticks:

1. Combine all the ingredients for the tandoori marinade in a stain proof bowl. Cut each thigh into 4 pieces. Cut each breast, if using, into 8 pieces.
2. Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.
3. Soak skewers in water for 30 minutes.
4. Add the lemon juice to the chicken. Mix to combine. Let stand no more than one hour.
5. Light your grill. Build a two zone fire if using charcoal. Turn one burner to high and another to low if using gas.
6. Remove chicken from marinade. Use gloves if you have them. Tandoori marinade stains something fierce.
7. Grill the chicken over indirect heat until almost done - around 10-15 minutes.
8. You want an internal temperature of about 150 F for breasts or 160F for thighs at this point. You will be cooking them a bit more over direct heat. Your final target is 165F for breasts and 175F for thighs.
9. Move chicken over direct (high) heat and grill an additional 2-4 minutes, turning every minute. You want a bit of char but you don't want it to burn or dry out.
10. Add the diced bell peppers and onion in the leftover marinade and mix to coat. Now add the coated veggies on the grill/Tawa and cook till slightly charred.
11. Skewer the chicken and grilled veggies and serve on a bed of salad or along with some onion and mint dip.
12. Tag @appetizing.adventure on Instagram if you try this recipe!

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