Chicken tikka ( skewered chicken/ Brochette de poulet)

Chicken tikka is a spicy sizzler chicken. This is authentic chicken tikka recipe where boneless chicken peices are grilled in a tandoor over or charcoal grill (I used a charcoal grill). I have tried cooking in ovens (not tandoor oven) also but it does not appear the same in taste as well as appearance. I just try chicken tikka in oven, just in case I'm in a hurry or want to use it as a filling in wraps or rolls etc.. Moreover, I'm such a big fan of Indian grills and love everything tandoori way. This must have been a mughals contribution to India. The Persian and Arabic grills are very similar . This chicken tikka recipe is cosmopolitan in nature found worldwide. This chicken tikka is added to masala gravy to get the famous chicken tikka masala. The Punjabi style chicken tikka is usually different from this one as they use chicken leg piece with bones (I have tried cooking that one also, and it tastes equally good). Here goes the recipe...

Ingredients:
Boneless chicken - 1 kilo
Butter for basting


For the marinade:
Yogurt - 1 cup
Ginger-garlic paste - 1 tbsp
Chilli powder - 4 tbsp
Coriander powder - 1 tbsp
Garam masala - 1 tsp
Mace and nutmeg powder - 1/2 tsp
Lime juice - 1 tsp
Chicken stock cube - 1 nos
Salt for taste

Method:
Mix all ingredients and marinade overnight. Take out of the fridge 1 hour before grilling. Skewer them. Grill on hot charcoal grill, baste with butter and turn over and cook (or rather rotate well and cook, so that its cooked equally on all sides). Cook till its done. Garnish with onion rings, tomato slices, green coriander and serve.

Note:
I used a spicy red chilly powder which also gives a rich red color. Can use kashmiri chilly powder if less spice is required. Olive oil is a healthy option to butter.