• 500g skinless and boneless chicken breasts, chopped
• into approx. 2cm cubes
• 2 tbsp natural yogurt
• 8-10 drops Tikka Masala Spice Drops®
• 2-4 drops Paprika Spice Drops®
• 4 drops Black Pepper Spice Drops®
• 2 tbsp sunflower oil
• 6 garlic cloves, crushed
• 2 tsp peeled and grated root ginger
• 1/4 tsp salt
• A little sunflower oil, for brushing

For the Garlic and Chilli Mayonnaise

• 4 tbsp mayonnaise
• 4 drops Garlic Spice Drops®
• 2-3 drops Red Chilli Spice Drops®

1. Mix all the ingredients, except the chicken pieces, together in a large bowl. Then add the chicken pieces and stir until they are well coated in the marinade.
2. Cover the bowl and refrigerate for at least 2 hours.
3.  Preheat the oven to 180°C/350°F/gas mark 4, or heat the grill to medium.
4. Soak 8 wooden skewers in cold water for 15minutes, while the oven is heating.
5. Thread the chicken onto the skewers, then place directly on to the oven shelves or under the grill and cook, turning and brushing with oil at least once, for 10-15 minutes, or until the chicken is cooked through.
6.  To check that the chicken is cooked, cut one piece – the juices should run clear. If not, cook for a few minutes more, then check again.
7.  To make the garlic and chilli mayo, place the mayonnaise in a bowl and add the Garlic and Red Chilli Spice Drops®. Mix thoroughly.
8. Serve with the Chicken Tikka Skewers.