1 cup fresh coriander (cilantro) leaves (finely chopped)
2 tbsp. ginger paste
3 tbsp. garlic paste
3 to 4 tbsp. garam masala
6 peppercorns (or 2 dry red chilies)
1/2 tsp. orange food coloring
1 cup fresh unsweetened yogurt (should not be sour)
2 1/4 lbs./1 kg. skinless and boneless chicken breast (or thigh, cut into 2-inch chunks)
1 large onion (cut into very thin rings)
3 tbsp. lime juice (or lemon juice, freshly squeezed)
Garnish: lime or lemon wedges
1 tsp. chaat masala (available at most Indian groceries)
Directions
Gather the ingredients.
Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) into a smooth paste in a food processor.
Pour the spice mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow marinating overnight.
Thread the chicken onto skewers and keep ready.
Preheat your oven to 400 F or grill to medium-high.
Place the skewers on the grill or in your oven with a tray underneath to catch drippings. Roast open until the chicken is browned on all sides and tender, about 12 to 15 minutes.
Remove from skewers and put the chicken on a plate.
Put the onion rings in a separate bowl and squeeze lime juice over them. Sprinkle the chaat masala over and mix well so the onions are fully coated. Garnish the chicken tikka with these onion rings and serve with naan.