How to Prepare Any-night-of-the-week 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 Easy Ways to Get Healthy.

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There are a good deal of things that factor into getting healthy. Not all of them demand fancy gym memberships or restrained diets. Little things, when done every single day, can do a great deal to help you get healthy and lose pounds. Being intelligent about the decisions you make each day is a start. Getting as much physical exercise as possible is another factor. Remember: being healthful isn’t just about losing weight. You need to make your body as strong you can make it.

We hope you got insight from reading it, now let's go back to chicken tikka sticks recipe. You can have chicken tikka sticks using 20 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Chicken Tikka Sticks:

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

Instructions 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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