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Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
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Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
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Thread the chicken onto skewers and keep ready.
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Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).
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Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.
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Remove from skewers and put the chicken in a plate.
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Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.
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Garnish the Chicken Tikka with these onion rings and serve.
