Place the chicken tikka in a large bowl and add the garlic and ginger paste. Squeeze the lemon/lime juice over the top and sprinkle with a little salt. Rub this all right into the flesh and set aside while you prepare the second marinade.

Whisk the yoghurt and cheese, if using until smooth. Then add the remaining marinade ingredients and whisk to combine. Remove chicken from first marinade and put in the food coloring and let sit for 5 minutes. Pour this marinade over the chicken and really rub it into the flesh of the chicken.

Allow to marinaded for 30 minutes or up to 48 hours - the longer the better. If you don’t have time to marinate the chicken, you can go straight to cooking but the longer marination time will benefit the flavour and texture.

Skewer the chicken if cooking on a barbecue. You want to weave the chicken onto the skewers and not just stick it through. This will ensure that the chicken tikka turns when you turn the skewers. Rub any excess marinade off the chicken before placing over the fire.

Cook the chicken tikka on the skewers turning occasionally until the chicken is cooked through and the edges are blackened. This should take about 10 minutes. As the chicken is almost cooked through, baste it with the melted ghee, if using.