For Tikka Masala Paste
In a pan, add cumin, coriander powder,pepper powder and stir for a while. Transfer it to a grinder and ground them. Add ginger, salt, peanut oil, tomato paste, chillies,cilantro, coconut and almond flour. Grind them to a fine paste.
Mix the curd with the tikka masala paste in a bowl. Add the chicken, season and stir well. Keep it for 30 mins in room temperature.
Preheat the grill or barbecue. Push the chicken onto 8 metal or wooden skewers. Grill or barbecue the kebabs for 8-10 minutes, turning them frequently.Serve it hot.
By Ria Samuel