Chicken Tikka Masala Skewers | Indian Delight

First, prepare the garlic-ginger paste. Place 3 garlic cloves, 5 cm of peeled ginger, 1 tbsp of oil, and a pinch of salt in a food processor or mortar and pestle, and process into a fine paste. Tip: This paste keeps in a sealed jar in the refrigerator for several weeks.

For the marinade, mix the tikka paste, 2 tbsp of the homemade garlic-ginger paste, the Greek yogurt, 2 tbsp of oil, and a pinch of salt in a bowl.

Cut the onion and bell pepper into roughly 2-3 cm pieces and add them to the marinade.