Dry roast the cardamom, cinnamon, cloves, cumin, coriander seeds, mace and peppercorns over low heat for 2 - 3 minutes or until fragrant1. Remove the spices from the pan, place in a mixer/ grinder jar and allow to cool for a bit.
While the spices are cooling, dry roast the besan (gram flour) on low heat until it begins to give off a toasty aroma and just about changes colour2. It should take about 3 - 4 mins. Here's what it should look like once done:
One the spices have cooled, grind them to a fine powder like you see in the image below.
Grind the coriander leaves, mint leaves, ginger, garlic, green chilies, black salt and salt to a paste.3
Wash and drain the chicken pieces; pat dry them to remove as much moisture as possible4. Place the chicken in a large bowl and douse with the juice of half a lime. Stir well.
Add the ground spice mix to the chicken and stir again. Next, add the ground herb paste and mix till all the pieces are evenly coated.
Add 2 tsps of thick curd5, a tsp of oil and mix again.
For the last step in the marination process, add 2 tsps of roasted besan and stir well. This ensures that the spices and herb paste adheres to the chicken pieces really well. Here's what the marinated chicken will look like after adding the besan.
Cover and place the chicken in the fridge for at least 20 mins; you can leave the chicken to marinate as long as 8 hours.
Slide the tikka pieces onto skewers, leaving about half an inch of space between each piece5. Place each skewer over the baking tray as you see in the picture below and baste with
Pre-heat the oven to 250°C; grill the chicken at 250° C for 7 mins, and then reduce to 200°C and bake for another 7 mins. Here's what the chicken will look like after the first 14 mins of cooking.
Turn the skewers over, baste with oil and grill again for a final 5 - 6 mins at 200°C. Here's how brown and charred they will get by the end.
Slide the tikka pieces off the skewers onto a plate; douse with a squeeze of lemon juice and serve!