Tangy Chicken Tikka

 Made this tikka for lunch.Ray says it really turned out "awesome" and the best  tikka "ever"( for that matter she sure has a "tangy" tooth). The tikka was so soft and flavorful and perfectly seasoned. You can make it either bone-in or boneless. If you prefer bone-in buy a whole chicken and cut them into 12 or 16 pieces. Please never buy legs and thighs because that would totally spoil the taste. This chicken can be marinated over night.If you choose to do so, its ok to avoid vinegar in the recipe.

INGREDIENTS:

Chicken Breasts : 2
Lemon Juice  : 2 tblsp
Lemon rind : 1tsp
Vinegar : 1tblsp
Turmeric Powder : 1tsp
Chilly Powder : 2tsp
Pepper Powder : 1tsp
Coriander Powder : 1tsp
Fennel Powder : 2tsp
Olive Oil : 2 tblsp
Dried Parsley : 1 tblsp
Salt : to taste

METHOD:

Pre- heat oven to 425 degrees. The hotter the oven the perfect texture would be your tikka, so don't worry about the high heat. Clean and cube the chicken breasts. Mix all the other ingredients to make a paste. Rub the spice paste well over the chicken cubes. If you use bone-in chicken make sure the spice mix gets well coated all over the chicken pieces.
Prepare a cookie sheet by lining with aluminum foil and brush with olive oil or non stick spray. Spread the chicken pieces on the sheet evenly spaced. Bake in the pre-heated oven for ten mins. In between check the  chicken tray and pour out any water collected in the tray. After ten mins flip it over and sprinkle olive oil over the chicken pieces and bake for another 10 mins.
Remove from oven and serve immediately. You can prepare the tray ahead and leave it in the fridge overnight (not more than 8 hrs., if in the fridge but can be left longer in the freezer) and bake before serving.