Place the chicken in a large bowl. Add all the ingredients and mix well. Cover and marinate in the fridge for at least six hours.
At least 30 minutes before grilling, soak about 15 bamboo skewers in water to prevent them from burning while grilling.
Thread the chicken in the bamboo skewers. Five to six pieces are a good number.
Grill the chicken over live coals, at least six inches from the heat. Turn over once the undersides are nicely charred. Chicken does not take very long to cook. If your coals are hot enough, it should take only above seven minutes per side.
Serve the chicken tikka with white rice and a light vegetable salad on the side.