Chicken Tikka

Serves 4

3 teaspoons crushed garlic

2 teaspoons grated ginger

2 teaspoons chilli paste or minced fresh chillies

1½ tablespoons oil

¼ cup (60ml) lemon juice

1 teaspoon salt

1 teaspoon garam Masala

Few drops of red food coloring (optional)

1lb (500g) boneless chicken leg, cubed

1 cup (250g) hung yogurt

Combine the garlic, ginger, chilli paste, oil, lemon juice, salt, Garam Masalal and red food coloring, if using.  Rub the marinade thoroughly onto the chicken pieces.  Mix with the yogurt and leave to marinate in the refrigerator for 4 hours (preferably overnight).

Thread the chicken onto skewers and brush with additional oil.  Place under a very hot grill or broiler for 6 – 8 minutes, turning once, until cooked and golden brown.  Serve with Mint Coriander Chutney, onion rings, lemon wedges and Indian bread such as Tandoori Naan.