There are two tikka marinade recipes here. Some of the ingredients are obscure; look round a large supermarket or Indian/Asian deli and they will all be there somewhere.
These recipes can be used to flavor chicken, duck, quail, turkey, lamb, fish (salmon is really good), crab, lobster, potatoes, certain cheeses e.g. paneer - the only thing doesn't turn out well is beef.
Watch how long you leave food to marinate - too long and the surface of the meat starts to breakdown - the lighter the meat e.g. fish the less time it needs.
Makes enough for 6 chicken breasts or the equivalent quantity of anything else you fancy putting in it.
Just mix the ingredients together in a non-metallic bowl and plop in your meat or fish. Refrigerate - 8 hours is enough for most main ingredients, but up to 2 days for lamb.
This might be the best marinade there is - certainly the best tikka recipe of the two here.
For every 1/2 pound of the main ingredient use the following (although adding more yoghurt will make it go a little further):
If you use curry powder and dry tandoori masala, rather than the pastes, use a bit more oil. Otherwise, mix it all up in a non-metallic bowl and put your main ingredient in for the required time.
Marinating times vary according to the type of meat or fish, and this marinade is milder than vinegar or citrus based versions - so the time can be increased. Something like 1 to 2 hours for seafood, 4 to 16 hours for chicken tikka, and 12 to 36 hours for lamb tikka.
After which, thread it onto metal skewers and grill it food as you would any other cut of meat - although for big cuts like a leg of lamb, covered barbecues are better. A Weber grill certainly gives better results than my open grill.