Grind together ginger, garlic, dry chillies, black peppercorns, cumin seeds, and cilantro to a coarse paste in a food processor.
Transfer the ground mixture into a large mixing bowl. Add yogurt, turmeric powder, garam masala, salt, and combine well.
Add the chicken pieces and mix well. Cover the mixing bowl and keep to marinate.
Note: If you are planning to make chicken tikka in advance, keep the bowl in the refrigerator and marinate overnight.
Gently thread the chicken pieces onto the skewers. While threading, you can alternate with some bell pepper slices.
If grilling outdoors, skip the following steps. Happy grilling!. If cooking indoors, preheat your oven to 200 C (about 400 F).
Place the skewers on the middle rack. Keep a tray on the lowest rack to catch drippings. Roast for about 20 minutes. Turn them over after 10 minutes so the chicken gets cooked evenly.
After 20 minutes or once the chicken is cooked through, switch off and let it still for a couple of minutes.
Take out the chicken tikka. Remove from skewers and put the chicken on a plate. Serve with some fresh salad.