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For the marinade: Combine the yogurt, olive oil, garam masala, lemon juice, garlic paste, fenugreek leaves, ginger paste and food coloring in a large bowl and mix well. The color should be even and the fenugreek leaves evenly dispersed.
Add the chicken to the bowl, cover and refrigerate for 24 hours.
Remove the skewers from the tandoor and hang them for 2 or 3 minutes to allow any excess moisture to drain off. Transfer the chicken to a board and cut into bite-size pieces.
To assemble: Heat the naan and brush it with some ghee. Arrange the chicken pieces lengthwise across each naan.