Serves 4

    * 1 pint of live natural yogurt
    * 1 Tablespoon Cumin powder
    * 1 Tablespoon garam massala
    * 1 Teaspoon Coriander powder
    * 1 Teaspoon Turmeric powder
    * 1 Teaspoon Chilli Powder
    * Juice 1 lemon
    * 8 cloves garlic - crushed
    * 1 inch grated ginger
    * Red food colouring
    * 4 Chicken Breasts Cubed
    * 1 Lemon

Method

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, serve with a wedge of lemon.