Chicken Tikka Masala

INSTRUCTIONS

• 1
  First, prepare the garlic-ginger paste. Place 3 cloves of garlic, 5 cm of peeled ginger, 1 tablespoon of oil, and a pinch of salt into a chopper, blender, or mortar. Blend everything together until it forms a paste. This mixture will last several weeks in a sealed jar in the refrigerator, so you can prepare more in advance.
• 2
  Next, prepare the marinade by mixing the 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 bell pepper into larger (about 2-3 cm) pieces and add them 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, alternately skewer the meat, onion, and bell pepper onto skewers and pour the remaining marinade over them.
• 7
  Place the skewers in a non-stick pan with a little oil (you can also do without, but be careful not to let the meat stick) and cook over medium heat until the chicken is done.