Indian Style Oven BBQ Chicken | Chicken Tikka Kebab

Wash and dry the chicken before cutting.

Cut the chicken into large chunks, also cut the bell pepper and onion into pieces.
(Try to cut the chicken, bell pepper and onion into a similar size).

In a large dish add yoghurt, lemon juice, ginger garlic paste, oil, cardamom powder, coriander powder, fenugreek leaves, chilli powder, garam masala, salt and chickpea flour.

Whisk together and then add in the chicken, bell pepper and onion.

Coat the chicken and vegetables with the mixture, cover and refrigerate for at least one hour.

Heat the oven to 220° C and skewer the chicken and vegetables.

Place the chicken skewers onto a baking tray and drizzle with some oil.

Cook for 10 to 12 minutes and then turn the skewers over.

Cook for another 10 to 12 minutes or until done.
Serve with mint chutney and lemon wedges.

Note: This recipe can be used to make outdoor BBQ as well; if you are using wooden skewers do not forget to soak them in the water for at least 20 minutes.