Coat 400g of chicken in the spices, yogurt, tomato purée, garlic purée, ground ginger, salt, pepper, oil, lemon juice, and optional red food colouring.
Make the mint and lime yogurt by mixing 1 to 2 tbsp of fat free yogurt with the juice of 2 limes and freshly chopped mint, then season with salt and pepper.
Serve the tandoori chicken skewers with the mint and lime yogurt, rotis, chipatis or flatbreads, and pilau rice.
