Chicken Tikka

Method

Cut chicken breasts into 4-5cm cubes and place in a bowl. In another bowl, combine yoghurt, ginger-garlic paste, green chillies, lemon juice, all dry spices and salt to make a smooth marinade. Coat the chicken pieces thoroughly with this marinade, ensuring all surfaces are covered, then cover and refrigerate for at least 2 hours or overnight for best flavour. Thread the marinated chicken onto metal skewers, leaving small gaps between pieces for even cooking. Heat oil or ghee in a cast iron or heavy-bottomed pan over medium-high heat, then carefully place the skewers in the pan and cook for 12-15 minutes, turning every 3-4 minutes until the chicken is cooked through and has light brown char marks. Alternatively, cook in a preheated oven at 200°C for 20-25 minutes. Serve hot, garnished with fresh coriander and accompanied by lemon wedges and sliced onions.