• Chop your chicken thighs or breasts into chunks and add into a mixing bowl

Using yoghurt marinade

• In a bowl, combine 4tbsp of Matt Cooper Bites Tikka Spice Blend with 4tbsp of greek yoghurt. This is your marinade and should be thick enough to coat all of your chicken. Take 0.5 tsp of food colouring with 1 tbsp of water, add to the marinade and mix.
• Add your marinade into the mixing bowl with the chopped chicken in and mix well, ensuring all the chicken is marinated. For best results, cover the chicken and leave in the fridge for 24 hours. The minimum time I would let the chicken marinade for is 2 hours.

Cooking using skewers

• Once your chicken has marinaded, skewer your chicken using kebab skewers, making sure there is space in between each piece. This is to ensure the chicken is cooked thoroughly and to achieve that delicious charring on the edges.
• Pre-heat your grill to it's maximum heat and once it's reached it's temperature, place your chicken tikka skewers under the grill for 20-25 minutes. Turn the skewers every 5 minutes.

Cooking using air fryer

• Cook for 15 minutes on 200℃.