Submitted by Mr Gavin McArdell Of Wokingham
For the best chicken tikka you should buy the best tender chicken breasts that you can. 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 2-60 hours. Preheat the oven to it's highest heat for at least 20 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's cooked, Avoid over cooking as this will dry the meat out, serve with a wedge of lemon.