Tandoori chicken skewers recipe
 Traditionally made in a tandoor, these tandoori chicken skewers taste great cooked on a barbecue or grill. For this recipe, you will need skewers (see tip), a clean muslin and a blender or small food processor. Each serving provides 723 kcal, 71.5g protein, 14.4g carbohydrate (of which 8.3g sugars), 41.5g fat (of which 8.5g saturates), 2.8g fibre and 4.77g salt. 100g/3½oz garlic cloves, roughly chopped100g/3½oz fresh root ginger, peeled and roughly chopped4–5 small whole green chillies, choppedsmall handful coriander leaves, chopped4–6 tbsp vegetable oil 100g/3½oz garlic cloves, roughly chopped 100g/3½oz fresh root ginger, peeled and roughly chopped 4–5 small whole green chillies, chopped small handful coriander leaves, chopped 4–6 tbsp vegetable oil 1kg/2lb 4oz chicken thighs, skinless and boneless, cut into bite-sized pieces1 tsp turmeric1 tsp chilli powder1 tsp garam masala1 tsp fine salt1 tsp black salt1 tsp ground cardamom powder1 tsp dried fenugreek leaves½ lemon, juice only 1kg/2lb 4oz chicken thighs, skinless and boneless, cut into bite-sized pieces 1 tsp turmeric 1 tsp chilli powder 1 tsp garam masala 1 tsp fine salt 1 tsp black salt 1 tsp ground cardamom powder 1 tsp dried fenugreek leaves ½ lemon, juice only 250g/9oz plain yoghurt 1 tsp ground cardamom1 tsp fine salt1 tsp black salt1 tsp turmeric 1 tsp chilli powder (plus extra if desired)1 tsp garam masalavegetable oil, to combine chopped fresh coriander, to serve 250g/9oz plain yoghurt 1 tsp ground cardamom 1 tsp fine salt 1 tsp black salt 1 tsp turmeric 1 tsp chilli powder (plus extra if desired) 1 tsp garam masala vegetable oil, to combine chopped fresh coriander, to serve Method 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. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with kitchen foil. 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 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. 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. 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. 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. Carefully remove the chicken from the skewers and transfer to serving dish. Scatter with freshly chopped coriander and serve. Recipe tips If using wooden skewers, soak them in water for 30 minutes prior to cooking.