INGREDIENTS
Thai Style Chicken Tikka
Servings - 3 - 4
INGREDIENTS

Lemon juice - 1 tablespoon
Fish sauce - 1 teaspoon
Ketchup - 1 1/2 tablespoons
Garlic - 10 cloves
Fresh coconut cream - 200 grams
Powdered sugar - 1 tablespoon
Ginger - 2 tablespoons
Lemon grass - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
White pepper powder - 1 teaspoon
Dry red chili - 18
Cinnamon powder - 1/4 teaspoon
Onions - 120 grams
Thai sweet chili sauce - 1 1/2 tablespoons
Jalapeno - 50 grams
Boneless chicken - 580 grams
Bell pepper - 480 grams
Salt - 2 teaspoons
Black pepper powder - 1 teaspoon
PREPARATION
1. In a blender, add 1 tablespoon lemon juice, 1 teaspoon fish sauce, 1 1/2 tablespoons ketchup, 10 cloves garlic, 200 grams fresh coconut cream, 1 tablespoon powdered sugar, 2 tablespoons ginger, 1 teaspoon lemon grass, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon white pepper powder, 18 dry red chili, 1/4 teaspoon cinnamon powder, 120 grams onions, 1 1/2 tablespoons Thai sweet chili sauce, 50 grams jalapeño and blend it into a smooth paste.
2. In a mixing bowl, add 580 grams boneless chicken, 480 grams bell pepper, 2 teaspoons salt, 1 teaspoon black pepper powder, blended mixture and mix it well.
3. Marinate for 40 minutes.
4. Put veggies and chicken on skewers.
5. Place it on a baking tray.
6. Preheat the oven to 350°F/180°C. Bake for 30 minutes.
7. Garnish with coriander.
8. Serve hot with thai sweet chili sauce.
Schezwan Chicken Tikka
Servings - 3 - 4
INGREDIENTS
Chicken breast - 320 grams
Schezwan Sauce - 50 grams
Bell pepper - 90 grams (Red, Yellow, Green)
Onions - 40 grams
Mayonnaise - 80 grams
Oil