Murg Masala Chicken Kebabs

Serves 4

1 kilo chicken thigh fillets cut in half
6- 8 skewers

500g ( drain yogurt overnight or for a couple of hours in a muslin cloth. This produces a thicker paste)

Marinade
350g drained yogurt
1 tsp pepper corns
1 tsp fenugeek
1 tsp coriander seeds
2 cardamom pods
2 cloves garlic
1/2 tsp nutmeg
2 tsp Kashmiri chilli power
1 lime juiced
1/4 tsp salt

Nuts & Bolts

1. Drain yogurt overnight or a couple hours to make a thicker paste.

2. In a small frying pan on medium heat add pepper corns, fenugreek, coriander seeds and cardamom pods. Toast for 2 minutes or until you can smell the aroma from the spices.

Place toasted spices in a grinder and grind into a powder. Add to drained yogurt.

3. To the yogurt mixture add garlic, ginger, nutmeg, Kashmiri chilli powder , salt and lime juice. Mix well.

4. Add chicken piece. Mix well making sure all the chicken has been coated with marinade. Cover bowl with cling wrap. Refrigerate for 2 or more hours.

5. Preheat oven to 220c.

6. Thread chicken onto skewers and place on a wire rack on top of drip tray. Place in oven and cook for 20 minutes or until chicken is cooked.

Use remaining yogurt to serve with kebabs.

Ready to serve.