Use vinegar as an acid to tenderize chicken, but don't exceed 2-3 tablespoons per cup of yogurt marinade—too much will make the meat mushy and overpower the spices.

Let your vinegar-based marinade sit for 15 minutes before adding chicken to allow the acid to activate and bloom the tikka spices, creating deeper flavor development.

Cut all chicken pieces to uniform 1.5-2 inch cubes so they cook evenly on skewers, preventing some pieces from drying while others remain undercooked.

After marinating, pat the chicken dry with paper towels to remove excess vinegar marinade, allowing better browning and char development on the grill or in the oven.

Start chicken at high heat for 2-3 minutes to create a caramelized exterior, then reduce heat and finish cooking through—this prevents the vinegar-yogurt coating from burning while ensuring juicy interiors.