Chicken Tikka is a wonderfully versatile dish. You can serve it as a starter or as a main meal with some cauliflower rice, you can thread it on to skewers with some chopped peppers, onions and mushrooms to make kebabs for a BBQ, have it in salads or just as a snack. I like to make a batch and freeze up portions for my salads (it goes really well with Roqufort and pine nuts!).
This recipes has come from my personal trainer's, Matt Brereton-Patel's 21 Day Elimination Diet Cookbook
In a bowl combine the meat with the lemon juice and salt and stand for 10 mins
Separately combine the yoghurt with the rest of the ingredients
Add the chicken to the yoghurt mixture, cover and leave to marinate in the fridge for 2-3 hours
Grill, bake or fry as you wish!