Chicken Tikka with Vegetables — a very tasty, hearty recipe

2 kg boneless chicken (cut into pieces)

3 cups plain yogurt

Salt to taste

3 cloves garlic, crushed

1 medium piece fresh ginger, grated

1/3 cup vegetable oil

1 tsp sweet red paprika (powder)

1 tbsp turmeric (level)

A pinch of white pepper

A pinch of black pepper

1/4 tsp ground ginger

1/4 tsp dried marjoram

Peas

Carrots

Potatoes

Salt

A small knob of butter

A pinch of white pepper

Mix all the marinade ingredients well and let the cleaned, drained chicken pieces soak in it for at least 4 hours.
Drain the chicken, reserving the marinade.
Heat a grill over the stove or use a non-stick skillet and sear the tikka pieces just until they start to brown.
Place the pieces in a baking tray, pour the reserved marinade over them, then bake in the oven for about half an hour.
Meanwhile, in a non-stick pan, add the vegetables you prefer (whole or chopped) with white pepper, salt, and butter, and sauté over low heat until tender.
Serve the chicken tikka with the sautéed vegetables.

Recipe and method for Chicken Tikka with Vegetables from a friend and cook on the Shou Tabkhin Today website:

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Chicken Tikka with Vegetables

Prep checklist