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.