½ tsp chilli powder (or a little more if you’d like it spicy)
1 tsp mild paprika
1 tsp ground coriander
½ tsp garam masala
pinch ground cinnamon
pinch saffron
crushed
pinch salt
450g/1lb skinless boneless chicken thighs
cut into bite-sized pieces
small knob ghee or butter
melted
for basting
1 tsp chaat masala (available in large or Asian supermarkets)
½ lime
juice only
parathas
salad leaves
Directions
Mix together the ginger
garlic and chilli until you have a smooth paste.
In a small bowl
mix the yoghurt with the gram flour until smooth. Stir in the ginger paste
chilli powder
paprika
coriander
garam masala
cinnamon
saffron and salt to taste. Stir well.
Tip in the chicken and mix well. Cover with cling film and refrigerate for at least 30 minutes.
Preheat the grill to medium.
Soak five wooden skewers in water for 10 minutes. Thread the chicken onto the skewers. Arrange them on a wire rack and place under the grill for 15–20 minutes. Every 5 minutes
carefully remove the skewers from the grill and baste with a little melted ghee or butter. Repeat until the chicken is cooked through and slightly charred around the edges.
