together the ginger, garlic, ground coriander, ground cumin and chilli powder in
a large mixing bowl. Add the yogurt, salt, lemon juice, red food colouring and
the tomato puree ( paste ) to the spice mixture.
Cut the chicken into pieces and add to the spice mixture and coat well. Leave to
marinate for at least 3 hours, preferably overnight.
Arrange the onion in the bottom of a heatproof dish. Carefully
drizzle half of the oil over the onions. Arrange the marinated chicken pieces on
top of the onions and cook under a pre-heated grill, turning once and basting
with the remaining oil, for 25-30 minutes.
Serve the chicken Tikka with rice and Naan bread.
(back to top)