• Cut the chicken into 2-3cm (~1") cubes.
• Finely chop the coriander.
• Peel the garlic and mash it into a paste; a pinch of the salt helps with this.
• Peel and grate the ginger, then mix it with all of the other ingredients for the tikka marinade.
  
• Once the mix is thoroughly combined, add the chicken and mix well, cover and marinate for at least 4 hours and up to 24 hours, the longer the better.
  
• If you are using bamboo skewers, soak them for half an hour before you are ready to cook. When you are ready to cook, thread the chicken onto the skewers.
  

Cooking Under the Grill (Broiler):

• Preheat the grill to its hottest setting.
• Place the kebabs under the grill and cook for 15-18 minutes, flipping over halfway through. Ensure that the internal temperature reaches 73°C or 165°F before serving.

  If you are using an electric grill, you may not get the fierce heat of a gas grill, and as a result, giving the kebabs a quick blast with a blow torch can add some wonderful charring.
  

Cooking in an Air Fryer:

• Spray the basket of the air fryer with oil spray.
• Place the kebabs in the air fryer in a single layer and cook at 200°C or 400°F for 12-16 minutes, flipping over halfway through. Ensure that the internal temperature reaches 73°C or 165°F before serving.

Cooking in the Oven:

• Preheat the oven to 220°C or 450°F, or if you have a fan-assisted oven, 200°C or 400°F.
• Place the kebabs on a wire rack and then onto a baking tray, cook in the oven for 15-20 minutes. Ensure that the internal temperature reaches 73°C or 165°F before serving.

  Giving the kebabs a quick blast with a blow torch can add some wonderful charring.

Cooking on a BBQ:

• Get your BBQ nice and hot with a direct heat area and an indirect heat area.
• Oil the BBQ grid.
• Sear the kebabs over the direct heat for 1-2 minutes per side to get a nice colour.
• Move to the indirect heat, close the lid and cook until the internal temperature reaches 73°C or 165°F. This should take between 8 and 15 minutes, depending on the temperature.