chicken tikka

ingredient
(450 grams) or 1 lb. Chicken piece. cit as you disered. it became 5 in my case.
1 tsp. Salt
Lemon Juice (from of one lemon)
½ tsp. of Tandoori color or a few drops of Red Food Coloring mixed with 1 tbsp.
2 cloves of Garlic (Lehsan) (peeled & coursely chopped)
½ inch piece of Ginger Root (Adrak) (peeled & coursely chopped)
½ tsp. of Garam Masala Powder
½ tsp. Turmeric Powder (Pisi Haldi)
4 tbsp. Cooking Oil
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Directions
Cut the chicken as you required and skinned. Sprinkle with ½ teaspoon of salt from the specified amount, and the lemon juice, ginger paste, garlic paste, chilly powder, turmeric powder, Mix thoroughly. Cover and keep aside for 30 minutes.
leave to marinate for 6 to 8 hours or overnight in the refrigerator.
Preheat oven to 230 degrees C/450 degrees F/Gas Mark 8. Line a roasting tin pan with aluminum foil (this will help to maintain the high level of temperature required to cook the chicken quickly without drying it out).
. Cook in the center of the oven for 6 to 8 minutes.
Take the tin out of the oven, turns over and brush the pieces of chicken with the remaining marinade. Return the tin to the oven and cook for another 6 to 8 minutes.`