Chicken Tikka Masala

INSTRUCTIONS

• 1
  First, prepare the garlic-ginger paste. In a chopper, blender, or mortar, place 3 cloves of garlic, 5 cm of peeled ginger, 1 tablespoon of oil, and a pinch of salt. Blend everything together to a paste consistency. This mixture will last for several weeks in a closed jar in the refrigerator, so you can prepare more in advance.
• 2
  Next, prepare the marinade by mixing tikka paste, 2 tablespoons of ginger-garlic paste, Greek yogurt, 2 tablespoons of oil, and a pinch of salt in a bowl.
• 3
  Cut the onion and pepper into larger pieces (about 2-3 cm) and add to the marinade.
• 4
  Cut the boneless, skinless chicken into small pieces (so they can be skewered) and add to the marinade.
• 5
  Mix until all pieces are well coated with the marinade and let marinate for at least 2 hours, but ideally overnight.
• 6
  Once the recommended time has passed, skewer the meat, onion, and pepper alternately and drizzle with the remaining marinade.
• 7
  Place the skewers on a non-stick pan with a little oil (you can also do without it, but be careful not to let the meat stick) and cook over low heat until the chicken is cooked through.