For this recipe, you will need:

1 c. finely-chopped fresh coriander leaves (that's the same thing as fresh cilantro) 3 tbsp. minced garlic or garlic paste 2 tbsp. minced ginger or ginger paste 3-4 tbsp. garam masala6 peppercorns 3 tbsp. lemon or lime juice 2 dried red chiles 1/2 tsp. orange food coloring 1 c. plain yogurt 2 lbs. boneless skinless chicken breasts or thighs, cut into 2-inch chunks

To Make The Chicken Tikka

First, preheat the oven to 400 degrees. Then, place the coriander, garlic, ginger, garam masala, peppercorns, lemon or lime juice, and food coloring in a food processor, and pulse until the mixture becomes like a smooth paste. Pour the mixture into a container large enough to hold the chicken and the marinade. Add the yogurt, and whisk well. Now add the chicken pieces, and stir to coat them well with the marinade. Cover and refrigerate overnight.

The Final Steps

Thread the chicken into skewers. If you're using wood skewers, make sure you soak them in water for at least 20 minutes before putting the chicken on. Pull both oven racks out using pot holders, and place a large baking sheet with sides on the lower rack. This will catch any spills or drippings from the chicken. Place the chicken skewers right on the top rack. Grill until tender, about 12 to 15 minutes, turning halfway through.

For the Garnish

For the garnish, you will need:

1 large onion, sliced thinly lime wedges 1 tsp. chaat masala (that's available at most Indian grocery stores)

Place the onions in a bowl. Squeeze the lime juice over the onions. Add the chaat masala, and stir to coat the onions well. Serve the chicken tike with the onions and remaining lime wedges as garnish.