Chicken Tikka

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3 chicken breasts (double if using thighs)

Tandoori marinade (recipe below)

½ lemon (- juiced)

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Tandoori Marinade

1 tbsp cumin powder

1 tbsp coriander powder

1 tsp madras curry powder

1/1 tsp turmeric powder

1 tsp dried mint

1 tsp chili powder

1 tsp salt

1 tbsp dried fenugreek leaves

1 tbsp garlic ginger paste

Vegetable oil (about 3 tbsp)

⅛-¼ cup water

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1. Combine all the ingredients for the tandoori marinade in a stain proof bowl.

2. Cut each breast into 8 pieces (or if thighs cut into 4). Combine tandoori marinade with chicken. Refrigerate for at least 1 hour and up to 12 hours.

3. Soak skewers in water for 30 minutes.

4. Add the lemon juice to the chicken. Mix to combine. Let stand no more than one hour.

5. Light your grill. Build a two zone fire if using charcoal. Turn one burner to high and another to low if using gas.

6. Remove chicken from marinade. Use gloves if you have them. Tandoori marinade stains something fierce.

7. Skewer the chicken.

8. Grill over indirect heat until almost done - around 10-15 minutes. You want an internal temperature of about 150F for breasts or 160F for thighs at this point. You will be cooking them a bit more over direct heat. Your final target is 165F for breasts and 175F for thighs.

9. Move chicken skewers over direct (high) heat and grill an additional 2-4 minutes, turning every minute.. You want a bit of char but you don't want it to burn or dry out.