Super Moist Chicken Tikka (oven baked)

Oven-baked, bite sized, bone-in skinless chicken thighs marinated in sour cream and tandoori spices.

Step 1: First Marination of skinless chicken pieces for 1-2 hours with:

• 3 tablespoons of vinegar or lemon juice (to tenderize the meat)
• 1 Tbspn. salt 
• 1 Tbspn. chili powder 
  

Step 2: Second Marination

• Drain excess liquid from the chicken pieces
• In a bowl mix the following:
• 3-4 tablespoons of sour cream or thick yogurt
• 2-3 tblspns Tandoori Mix (store bought)
• 2  Tbspn. Kasoori methi
• A little food coloring
• Salt if needed
• 1 Tbspn. Garam masala
• 1 Tbspn, Ginger paste
• 1 Tbspn. Garlic paste 
• A few drops of store-bought "liquid smoke" (to get a "grilled" flavor)
• Mix the above ingredients well, rub the marinade onto the chicken pieces and refrigerate for 5+ hours. 
• Note: The sour cream really helps to keep the chick moist during cooking.

Bringing it all together:

• Preheat oven to 400-450 F.
• Place a baking rack on a baking sheet to catch any drippings.
• Remove any excess marinade from chicken and place pieces on the baking rack.
• Spray a little cooking oil on the kebabs. Or baste with a little melted butter.
• Bake for approximately 20 minutes.
• Remove and sprinkle a little Chaat masala powder over the tikkas.
• Serve with lemon slices and some onion salad.
• Onion salad (sliced red onion+salt+pinch of sugar+a little cayenne+a little lemon juice)