Put all the ingredients except the chicken in a mixing bowl. Mix it well.

Then put the chicken in the marinade and make sure all pieces are coated well with the spice mixture.

Using a skewer or a fork, pierce all the poultry pieces. This little trick will ensure the meat absorbs the flavor better. So your chicken will be flavorsome and not bland. Especially when you don’t have much time to marinate it.

Ideally, you leave the chicken to marinate at least for a few hours. But I’ve done so many times when I only left the marinade for 20 minutes or so. Just make sure you pierce the meat.

When you’re ready to cook, you can grill your chicken tikka on a griddle pan, an oven grill, or barbecue.

I often use a griddle pan. Just drizzle a teaspoon of cooking oil on your griddle pan, and preheat it to medium heat.

When your pan is ready and hot, put your chicken in it. Leave it to cook at medium heat if you use boneless chicken. And if you use chicken with bones, you may have to cook at low heat so that the meat won’t get burnt before the inside gets cooked fully.

After 6-7 minutes, turn the chicken and cook further on the other side for another 6-7 minutes or until light brown and it’s thoroughly cooked.

To use the oven, preheat the oven to 375°F/ 190°C or at gas mark 5.

Place the chicken skewers on a baking sheet lined with aluminum foil. And cook the chicken for about 20-25 minutes. Make sure you check and turn the chicken halfway through cooking time.

Enjoy your chicken tikka on its own with salad. Or you can have it with pitta bread. And you can even make a chicken tikka sandwich with it.