Chicken Tikka

For 1

1 chicken breast

75 ml yogurt

Cube the chicken breast.
Mix the Tikka paste with the yogurt to make a marinade.
Mix in the cubed chicken and marinade for 2 hours.
Put some kitchen foil in the bottom of a grill pan (catches drips during cooking).
Place the grill pan in the oven and pre-heat the oven to its maximum (typically 240/250˚ C).
(This can take up to 30 minutes.)

After the marinade is complete and the oven has reached its maximum temperature, thread the chicken cubes onto metal skewers.
Carefully remove the hot grill pan from the oven and place it on a heat resistant surface.
Place the skewers onto spacers on the grill pan so the chicken is not touching the wire of the pan.
(Spacers can be made by cutting a large potato in half to create a flat surface and cutting a small notch in the round end to securely locate the skewer.)
Carefully return the grill pan with the skewered chicken into the hot oven for 8-10 min until the chicken is thoroughly cooked.
The exact time will depend on how hot the over gets and how large the chicken cubes are, but the chicken should become browned.
When the chicken is cooked, carefully remove the grill pan from the oven and place it on a heat resistant surface.
Allow things to cool for a time before carefully sliding the chicken pieces onto a plate.
(Be extremely careful as the skewers will be very hot when just out of the oven.)
The Tikka can be used immediately or, once it has cooled, refrigerated or frozen.
NOTE:
The spacers can be made from potatoes as described or, if you are technically minded, made from bending some thin metal sheet with small notches added to secure the skewers.
This technique simulates the traditional Tandoor Oven but a domestic oven will never reach the equivalent temperature of a Tandoor.