Tikka means ‘boned and cut into cubes’. The best meat to use is chicken thighs, which are inexpensive in large packets.
The day before, put the ginger into a food processor with the garlic and
Skin and bone the chicken, cut the meat into equal-sized pieces and put into the marinade, turning with a spoon to coat evenly. Refrigerate overnight.
Next day, preheat a barbecue, grill or grill pan. Brush off most of the marinade, thread the chicken on 8 skewers and grill for 6–8 minutes, turning frequently and basting with a little melted butter
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.