Murgh Tikka Skewered barbecued chicken

750g boneless, skinless, chicken breasts or thighs, cut into large cubes

1 onion, roughly chopped

1 garlic clove, sliced

2 tsp finely chopped fresh ginger

2 tbs lemon juice

1 tsp ground coriander

½ tsp ground cumin

1 tsp garam masala

60g plain yoghurt

1 tsp salt

Soak 8-12 bamboo skewers in water to prevent them from burning during cooking.

Put the onion, garlic and ginger into a food processor, and process to a purée, adding the lemon juice if required.

Transfer to a bowl and stir in the coriander, cumin, garam masala, yoghurt and salt.

Add the chicken and toss to coat. Leave to marinate for 2 hours at room temperature, or longer in the refrigerator.

Thread the chicken pieces onto the bamboo skewers and cook over glowing coals or under a preheated grill (broiler) until cooked through. Serve with onions, sambals and puris or chapattis.

Serves 4-6.