Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with kitchen foil.
To make the paste
blend the chopped garlic
ginger
chilli
coriander and vegetable oil together in a blender or small food processor until you have a smooth paste. Transfer to a bowl and set aside.
To marinade the chicken
put the chicken pieces in a large bowl. Add three-quarters of the garlic and ginger paste and reserve the rest for later. Add the turmeric
chilli powder
garam masala
salt
black salt
cardamom powder and dried fenugreek leaves and mix together well to coat the chicken. Add the lemon juice and stir then set aside to marinate for about 30 minutes.
For the yoghurt mixture
put the yoghurt in a clean muslin and hang over a bowl for 30 minutes
allowing the water to drain out. Place the strained yoghurt in a large bowl. Add the remaining garlic and ginger paste
ground cardamom
salt
black salt
turmeric
chilli powder and garam masala. Using a whisk or spoon
blend together and drizzle in a little oil to combine. Pour the yoghurt mixture over the chicken and add another 1–2 teaspoons of chilli powder
if desired
to enrich the flavour and colour of the dish. Mix together well to evenly coat the chicken.
Thread the chicken onto skewers and place on the baking tray. Cook in the oven for 25–30 minutes
turning regularly to ensure they cook evenly
until nicely charred and cooked through. Alternatively
cook in a tandoori oven
under a hot grill or on the barbecue
until charred and cooked through.
Carefully remove the chicken from the skewers and transfer to serving dish. Scatter with freshly chopped coriander and serve.
