Chicken Tikka Masala

Steps

• 1
  You can also grill the meat.
• 2
  First, prepare the garlic-ginger paste. Put the garlic, ginger, 1 tablespoon of oil, and a pinch of salt into a food processor, blender, or mortar. Mix everything until creamy. This mixture can be stored in a sealed container or clip-top jar in the refrigerator for several weeks, so you can make more and simply take it out next time.
• 3
  Next, prepare the curry paste marinade. Mix 2 tablespoons of the garlic-ginger paste with the Greek yogurt, 2 tablespoons of oil, and a pinch of salt.
• 4
  Cut the onion and bell pepper into larger pieces (approx. 2-3 cm), then add them to the marinade.
• 5
  Dice the chicken breast fillet into desired sizes (as large as you want on the skewer). Place the pieces into the marinade.
• 6
  Mix until all pieces are coated with the marinade, and let it marinate for at least 2 hours, but it's best to leave it overnight.
• 7
  Thread the marinated meat, onion, and bell pepper alternately onto skewers, then pour the remaining marinade over them.
• 8
  Cook the skewers in a non-stick pan with a little oil (it can be done without, but then you need to be very careful not to let the meat stick) on low heat until the chicken is cooked through.