Pesto Chicken Tikka

Ingredients

• 300 grams boneless chicken, cut into 1 inch pieces
• ½ cup fresh basil leaves
• 2 tablespoons pine nuts 
• 3-4 garlic cloves, roughly chopped 
• Salt to taste
• ¼ cup olive oil 
• 30 grams parmesan cheese block 
• 2 tablespoons hung yogurt
• Black pepper powder to taste
• Green chutney to serve
• Onion rings to serve
• Red capsicum, cut into thin strips for garnish
• Yellow capsicum, cut into thin strips for garnish 

Method

1. Preheat the oven at 180˚C. Line a baking tray with aluminium foil and set aside.
2. To make pesto, break basil leaves and add in a blender jar. Add pine nuts, garlic, salt and olive oil. Grate parmesan cheese and add in blender. Blend the mixture to a fine paste. Transfer in a bowl.
3. Add yogurt in same bowl and mix well. Add chicken, black pepper powder and salt. Mix well. Set aside to marinate for 30 minutes.
4. Transfer the marinated chicken pieces on a baking tray. 
5. Bake in a preheated oven for 15-20 minutes or till the chicken is cooked completely.
6. Garnish with red and yellow capsicum strips and serve hot with green chutney and onion rings.