For the Chicken Tikka marinade, first heat 2 tbsp of sunflower oil in a pan. Then roast the gram flour in this oil for 1-2 minutes, stirring continuously. Tip into a large bowl, add yoghurt, ginger, garlic paste, red chilli powder, garam masala, turmeric, salt and 3 tablespoons of sunflower oil and mix to form a smooth mixture.
Trim the chicken thighs and remove any bone and cartilage. Cut into uniform pieces and add them to the marinade.
Cut the peppers and onions into similar sized pieces and add to the marinade and mix through. Cover and leave in the fridge for 2-3 hours or overnight.
After 2-3 hours. Stir in the lime/ lemon juice to the marinade and mix well.
To cook the tikka, Thread the marinated veggies and chicken alternatively onto the skewers.
Grease a grill rack in the oven. Place them in a preheated oven at 220c, brush with a little oil and cook for 7-8 minutes. Turn the tikka over, brush with oil and cook for a further 7 minutes. You can also barbecue the skewers over direct heat.
Serve it with shredded salad, tamarind dressing and naan.
Marinade
For the kebabs