Chicken Tikka

A dry but very tasty dish. Great as a main or a snack

Serves 4 (Estimated) Rating 4 (1-5)

Prep Time 120 Minutes Cooking Time 20 Minutes

1 Tablespoon Cumin powder
1 Tablespoon Garam Masala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon Chilli Powder
Red food colouring
Juice 1 lemon
8 cloves garlic - crushed
3cm grated ginger
500 ml of live natural yogurt
4 Chicken Breasts Cubed
1 Lemon
Mix the spices colouring lemon juice ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade.
Marinate the chicken in the marinade for 2-48 hours.
Preheat the oven to its highest heat for at least 15 minutes.
Shake off excess marinade and place chicken pieces on skewers on a wire rack in the oven.
Cook for 15-20 minutes and check the chicken is cooked by piercing the thickest piece with a skewer.
If the juices run clear it is cooked.
Serve with a wedge of lemon or anything else you like.