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Alright, don’t linger, let’s approach this chicken tikka sticks formula with 20 materials which are surely easy to receive, and we have to process them at the very least through 12 actions. You should expend a while on this, so the resulting food could be perfect.

Ingredients for Chicken Tikka Sticks:

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

Chicken Tikka Sticks how to cook:

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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