To prepare the gram flour roux, warm 20 ml of rapeseed oil, add 30 g of gram flour and cook over gentle heat until well mixed.
In a large bowl, add ginger-garlic paste, yogurt, ground spices and salt. Mix well and add the boneless chicken thighs, gram flour roux, rapeseed oil and mix well.
Transfer to a container and leave to marinate for a minimum of 4 hours in a refrigerator.
Pre-heat the oven to 200°c / gas mark 6.
Leave the marinated chicken at room temperature roughly 30 min prior to grilling.
To grill, place the chicken tikka on a cooking rack (with a drip tray below) and grill in the oven for 10-15 minutes.
Turn on the grill and finish the chicken tikka on the top shelf, turning occasionally until brown at the edges.
Remove and set aside to cool.