Chicken Tikka Masala Skewers | Indian Delight

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

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

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