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Method
1. Prepare Tikka Marinade (recipe as below). Pour it over the boneless chicken chunks; cover with a plastic wrap, and leave them to marinade for at least 24 hours; up to 48 hours in the fridge.
2. Use ready-made, storebought chapati breads or flour tortillas or make fresh chapati breads.
3. Preheat the oven grill to medium hot, or prepare a barbecue fire to obtain perfectly burnt-off, grey-hot coals that are very hot.
4. Press the meat onto a skewer/s, baste with some of the melted butter, and grill over the fire until cooked turning the skewer/s all the time (about 8 minutes). Remove the skewer/s from the fire when cooked and remove the chicken pieces or tikka from the skewer/s.