1 kg skinless chicken breast
juice of 1/2 lemon
6 tbsps of natural yoghurt
2 tbsps of chickpea flour
1-inch piece of ginger, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
1/2 tsp chilli powder
1/2 tsp turmeric
1 tsp ground cumin
1 tsp garam masala
1 tsp salt
- Cut the chicken into chunks, put in a bowl and mix well with the lemon juice.
- Mix the yoghurt and the chickpea flour, then add the ginger, garlic, spices and salt, and mix well. Pour over the chicken pieces, mix well and leave to marinade (anything from 30 minutes to overnight).
- Preheat the oven to 220oC, and line an oven tray with lightly greased foil.
- Thread the chicken pieces onto skewers, and cook in the hot oven for 12 minutes.