Tandoori Chicken Tikka

Cut Chicken Breasts (2 lb) into pieces. Put them in a bowl.

Add Tandoori Masala Mix (1 Tbsp), Salt (1 tsp), Fresh Ginger (1 Tbsp), Garlic (1 clove), juice from Lemon (1), Red Food Coloring (1/2 tsp), Vegetable Oil (2 Tbsp), Greek Yogurt (1/3 cup), and Chili Powder (1/2 tsp). Mix well.

Refrigerate for 2 hours - up to 2 days.

Before you take the chicken out, make sure your grill is ready.

Take the chicken from the refrigerator. Put the chicken pieces on the skewers.

Place the skewers on the working grill. Occasionally rotate them to let the chicken cook from all sides. The time will vary based on the size of the chicken pieces and the heat of the grill, but you want the center cooked and the edges starting to char slightly.

When the chicken is cooked, move it to a serving dish. You can serve it with rice and fresh vegetables.