Blend the ginger, garlic and green chilli with a splash of oil until it forms a thick paste.
Mix together 2 tsp of chilli powder and 2 tsp of lemon juice with a pinch of salt until it forms a watery paste.
Remove the skin and make deep slices across the chicken breasts.
Rub the ginger/garlic paste over the chicken making sure to get inside the slices.
Rub the chilli powder/ lemon juice paste over the chicken, again making sure to get inside the slices. Leave to dry for 30 mins.
In a mixing bowl add the yogurt (1 tbs per portion of chicken), 1 tbs of ginger/garlic paste, 1 tsp of lemon juice, 1 tsp of salt and pepper and the remaining spices.
Mix together with a few drops of red food colouring (optional)
Pour over the chicken and place in refrigerator for 2 hours or overnight.
Cook in the oven for 30-35 minutes at 200c/390f. Then Grill for 5-10 minutes until crisp and slightly charred. For an even better taste cook on a BBQ. Serve and enjoy!