Method

1. Prick chicken on all the sides with a fork. Keep aside.
2. For marinade: In a bowl, mix curd, tikka paste, garam masala, lemon juice, peppercorn powder, red chillies, food colour, coriander leaves and salt.
3. Marinate chicken pieces in this yoghurt masala mix for at least two hours in the refrigerator (overnight marination is preferable)
4. Skewer the chicken pieces leaving 1 cm space between cubes. Arrange skewers suspended across a grill. Grill chicken about 4 inches from heat, turning regularly, until browned in spots and just cooked through (9 to 12 minutes). Baste with oil at intervals to retain the juiciness of the chicken.
5. Remove from fire and serve hot with onion rings, lemon wedges and a fresh green salad of your choice (The same can be shallow-fried in a pan if a griller is not available).