Chicken tikka masala skewers | Authentic Indian flavors

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 in a chopper or mortar. Blend everything into a creamy paste. (This mixture keeps in the fridge in a sealed jar for weeks, so it is worth making more of it.)

Prepare the marinade: in a bowl, mix the tikka paste, 2 tablespoons of garlic-ginger paste, the Greek yogurt, 2 tablespoons of oil, and a pinch of salt.

Cut the onion and kapia pepper into larger pieces (approx. 2-3 cm), then add them to the marinade.