450gskinless boneless chicken thighs cut into bite size pieces
2 tbspthick yoghurt/ Greek yoghurt
2 tspchickpea flour/ gram flour
1"piece ginger peeled
½ tspchilli powder (or a little more if you’d like it spicy)
½ tspgaram masala powder
1 tspcoriander powder
- Salt to taste
- Butter for basting
Add the ginger, garlic and green chilli in a wet grinder and blend to a smooth paste.
Mix the yoghurt with the gram flour in a bowl to get rid of any lumps to form a thick paste like consistency.
Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala and coriander powder. Also mix in the ground cinnamon, saffron and salt.
Stir well and tip in the chicken pieces and mix well making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.
Soak wooden skewers in water. Preheat the grill on medium.
Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack.
Cook under the grill for 15-20 minutes. Turn the skewers every 5 minutes & baste with melted butter until the juices run clear and they are cooked through slightly charred around the edges.
Serve warm over roti or parathas sprinkled with chaat masala and lemon juice along with mint chutney and salad.