By Lisa
Nutritional Info(100g)
- Garlic
- Ginger
- Chillies
- Coriander
- Vegetable oil
- Chicken thighs
- Turmeric
- Chilli powder
- Garam masala
- Salt
- Salt
- Cardamom
- Fenugreek
- Lemon
- Yoghurt
- Cardamom
- Salt
- Turmeric
- Chilli powder
- Garam masala
- Vegetable oil
- Coriander
Tandoori chicken skewers
Ingredients
For the garlic and ginger paste
- 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
For the tandoori chicken
- 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
For the yoghurt mixture
- 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
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Tandoori chicken skewers