Dahi (Yogurt) Chicken Tikkas

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"I wanted it perfect
I wanted it to be rare,
I wanted those taking a bite
To fall off their chair!
One part intuition
Love one part,
This recipe was born
For those dear to the heart.”
For the marinade
4 skinless, boneless chicken breast pieces cut in halves
4 tablespoons thick yogurt
2 tablespoons olive oil
1 teaspoon fresh ginger garlic paste
2 green chilies, chopped
½ teaspoon garam masala
½ teaspoon curry powder
¼ teaspoon chat masala
Salt to taste
1 green pepper cut into big pieces
½ onion, sliced lengthwise
1 tomato, cut into 6 wedges
Mix all the ingredients for the marinade properly and marinate overnight. Before grilling, put the vegetables into the marinade and mix well.  Transfer contents to a baking tray and grill in an oven pre-heated to 200 degrees C. Toss after 5 minutes and grill for another 7-8 minutes, or till chicken is tender. You can also barbeque it on an open fire- that's what I did.
Serve with tamarind or chili sauce. Yes, it’s that simple!
(Replace chicken with Paneer (Indian cottage cheese) for a veggie version)