Ingredients

• 450g/1lb chicken thigh fillets
• trimmed of fat and each one cut into 4 strips
• 75g/2½oz plain yoghurt
• 2 tbsp tikka spice curry blend
• small bunch fresh coriander
• chopped (optional)
• lime wedges
• to serve

Directions

• Mix the chicken strips
• yoghurt and tikka paste together in a bowl. Cover with cling film and set aside in the fridge to marinate for 20 minutes
• or up to 4 hours. Soak the bamboo skewers in water for at least 20 minutes.
• Preheat the oven to 220C/200C Fan/Gas 7. Place 2 baking trays in the oven to preheat.
• Thread 1 or 2 strips of chicken onto each skewer
• not too tightly as this may cause uneven cooking. Place the chicken skewers onto the preheated baking trays
• spaced well apart and bake for 20 minutes
• turning half-way through. You may need to tip some cooking juices out of the baking tray when you turn them so that the skewers brown up nicely.
• Check that the chicken is completely cooked before serving. Serve scattered with freshly chopped coriander and lime wedges on the side.