Put the chunks 600 g Chicken breast into a large bowl.
In a separate bowl, mix together 1 pinch Sea salt and black pepper,2 teaspoon Paprika,1 teaspoon Ground cumin,2 teaspoon Garam masala,1 teaspoon Garlic powder,1 teaspoon Ground turmeric,1 teaspoon Onion powder and 1 teaspoon Mild chilli powder.
Add 4 tablespoon 0% Greek Yogurt, tikka seasoning and juice of 0.5 Lemon to the chicken.
Mix well, cover and put in the fridge for at least 30 minutes.
Soak 8 wooden or bamboo skewers in cold water for 30 minutes.
When the chicken has marinated, remove from the fridge. Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Thread the chicken on to the skewers along with some chunks of 1 Red onion and 1 Yellow bell pepper.
Place the kebabs on to a rack and put in the oven for 20 minutes, turning halfway through.
Transfer to under the grill (broiler) at a medium heat for 10 minutes, turning after 5 minutes.
Serve with a salad, Raita and some Mango chutney (all optional).
Mango chutney, Raita
Notes
You can make these ahead of time and it actually intensifies the flavour leaving them in the fridge for a few hours.
If you are using wooden skewers, make sure you soak them for at least 30 minutes before using, to stop them from burning.
Try to cut the chicken pieces in to even sizes so they all cook at the same rate.
Make sure you don't squash all the chicken pieces together, as they won't cook evenly. They should only be just touching.
These are fairly mild, so if you prefer things spicier then add some more chilli powder to the seasoning.
Some cubes on paneer go really well on these skewers.
For extra flavour, add a couple of cloves of crushed garlic to the marinade.
Chicken Tikka can be cooked in an Air Fryer if you have one - take a look at our Air Fryer Chicken Tikka recipe.
If you don't want to make the spice blend yourself, you could just use 4 tablespoon of tikka seasoning instead.
The chicken should be marinated for at least 30 minutes, but 4 hours would be ideal.