Recipe- Chicken Tikka Kebab Will Be A Sure Hit For Family Dinner

Chicken Tikka Kebab are tender cooked chunks of chicken marinated in yogurt and spices that is cooked to perfection with mixed peppers and onions. Great as an appetizer or a meal, these flavorful Kebabs, served with the spicy cilantro-mint chutney will be a sure hit for your next family dinner, potluck or entertaining.

Kebab or Kebob are small chunks of marinated meat or seafood grilled on skewers with vegetables or fruits. Although Kebabs originated in Middle Eastern countries, many variations such as shami kebab (made with ground meat and chickpeas), shish kebab, malai kebab have become popular in the rest of the world.

Traditionally kebabs are cooked in open fire or grilled. They can also be made easily in an oven or an air fryer. I recently received the Mealthy CrispLid which is an airfryer lid that can be placed on top of the Mealthy MultiPot. Having owned a full sized airfryer for a couple of years I was curious to try this new CrispLid that is much smaller and takes less space.

Ingredients

1.5 lbs chicken breasts pat dried and cut into 1.5 inch pieces
2 cups mixed peppers cut into 1.5 inch pieces
1 medium red onion cut into 1.5 inch cubes
½ cup plain yogurt
1.5 teaspoons kosher salt
1 teaspoon green chili
2 tablespoons garlic paste
1 teaspoon ginger
2 teaspoons cornstarch
1 teaspoons ground white pepper
½ teaspoon garam masala
1 tablespoon oil
1/2 tablespoon lemon juice
½ cup cilantro
¼ cup mint leaves
2 tablespoons unsweetened coconut frozen or dry
1 garlic clove
½ teaspoon cumin seeds
1 to 2 small green chiles
1 tablespoon lemon juice
1 teaspoon kosher salt
1 teaspoon sugar

Method

* In a medium bowl, add all the ingredients for the marinade and mix well. Add chicken and coat well.

* Allow to marinate for at least 4 hours or overnight in the refrigerator.

* Thread the marinated chicken, peppers and onions in the skewers.

* Brush the basket with oil. Lightly brush the skewers on all sides with oil and place in the basket.

* Place the tall trivet in the MultiPot and then place the basket on the trivet.

* Place the CrispLid on top and set the temperature to 400 degrees. Adjust the cook time to 15 minutes.

* Make the chutney by blending all the ingredients using 2 tablespoons of water. Note: Add more water a little at a time if needed.

* Open the lid after the cooking cycle completes and serve hot with mint-cilantro chutney.