Sanjeev Kapoor offers a recipe for chicken tikka on his site at SanjeevKapoor.com. Marinate chicken in seasonings for up to four hours, then skewer the pieces with green pepper and grill.
Mix together 1 teaspoon of red chili paste, salt to taste, 1 tablespoon of ginger-garlic paste, 4 tablespoons of yogurt, 1/2 teaspoon of garam masala powder and the juice of one lemon. Add 1 pound of chicken breasts cut into 1/2-inch pieces to the bowl, mix well, and set in the refrigerator to marinate for a few hours.
Pour 1 cup of orange juice into a non-stick pan, season with salt to taste, 1/2 teaspoon of black pepper powder and 1 teaspoon of sugar, and simmer. Remove the chicken from the refrigerator, and skewer with 1/2-inch pieces of two green peppers. Grill the skewers, turning so the chicken cooks evenly all around. While the chicken is grilling, mold cooked rice in a small bowl, and set the formed rice onto serving plates. Drizzle 1 tablespoon of extra-virgin olive oil over the rice.
When the orange juice thickens, remove from heat and mix in 2 tablespoons of butter. Place the cooked skewers over the rice, and drizzle with the orange juice sauce. Serve immediately.