Pesto Chicken Tikka

Ingredients list for Pesto Chicken Tikka

• 300 grams Boneless chicken cut into 1 inch cubes
• 1/2 cup Fresh basil leaves
• 2 tablespoons Pinenuts
• 3-4 Garlic cloves roughly chopped
• to taste Salt
• 1/4 cup Olive oil
• 1 tablespoon Parmesan cheese grated
• 2 tablespoons Hung yogurt
• to taste Black pepper powder
• to serve Green chutney
• to garnish Small red capsicum cut into thin strips
• to garnish Small yellow capsicum cut into thin strips
• to garnish Onion rings

Method

1. To make pesto, break basil leaves and put into a blender jar, add pinenuts, garlic, salt, olive oil and parmesan cheese and blend into a fine paste. Transfer into a bowl.
2. Add hung yogurt to the pesto and mix well. Add chicken pieces and mix well. Add black pepper powder and salt, mix well and set aside to marinate for 30 minutes.
3. Preheat the oven to 180˚C. Line a baking tray with aluminium foil.
4. Transfer some of the marinated chicken pieces on the baking tray, keeping a little distance between each.
5. Keep the tray in the preheated oven and bake for 15-20 minutes or till the chicken is cooked completely. Take the tray out and transfer the cooked pieces onto a plate and bake the remaining pieces similarly.
6. Garnish with red and yellow capsicum strips and serve hot with green chutney and onion rings.