This is close to the recipe I have used, just leave out the butter (and I would leave out the food colouring too!). The marinating is v. important for flavour. If you can leave for 24 hours marinating in the fridge, then it will be wonderful!
3 chicken breasts, boned and skinned?net weight after boning and skinning, about 2 3/4 lbs.
1 1/4 teaspoons salt
One juicy lemon
6 tablespoons plain yoghurt
A 1 inch cube of fresh ginger, peeled and finely grated
3 cloves garlic, peeled and mashed to a pulp
1 teaspoon ground cumin seeds
1/8 to 1/4 teaspoon cayenne pepper
1/4 teaspoon garam masala
2 teaspoons yellow liquid food colouring mixed with ½ teaspoon red liquid food colouring
Remove all the fat from the chicken pieces. Cut each breast in half, lengthwise, and then cut each half, crosswise, into three or four, more or less equal pieces. Lay the pieces in a single layer on a platter. Sprinkle half the salt over them. Squeeze the juice from half the lemon over them as well. Rub the salt and lemon into the chicken. Turn the chicken pieces over and do the same on the second side with the remaining salt and lemon. Set aside for 20 minutes.
Meanwhile, put the yoghurt in a small bowl. Beat it with a fork or whisk until it is smooth and creamy. Add the ginger, garlic, cumin, cayenne, and garam masala. Stir to mix.
After the chicken has sat around in its first marinade for 20 minutes, brush one side with the food colouring. Turn the chicken pieces over with a pair of tongs and brush the second side with the colouring. Put the chicken pieces and all accumulated juices in a bowl. Hold a sieve over the chicken pieces. Pour the yoghurt mixture into the sieve and then push through as much of it as you can with a rubber spatula. Fold this second marinade over the chicken pieces. Cover tightly and refrigerate for 6 to 24 hours.
Preheat your oven to its maximum temperature. (for conventional ovens)
Thread the chicken pieces on skewers, leaving a little space between each piece. Balance the skewers on the raised rim of a baking tray or on a rack sitting on a baking tray lined with aluminum foil (save yourself some grief!), making sure that the meat juices will drip on the tray and not your oven floor. Brush the chicken with half the melted butter and put in the oven for about 7 minutes. Take out the baking tray and skewers. Turn the chicken pieces over and brush again with butter. Bake another 8 to 10 minutes or until chicken is just done. Do not overcook.