Ingredients
- 1 kg (2 lb) chicken thigh fillets
- 1 cup (250 g/8 oz) plain yoghurt
- 1 teaspoon chilli powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon grated fresh ginger
- 1 clove garlic, crushed
Method
1. Soak about 25 small wooden skewers in cold water for about 30 minutes, to prevent them burning during cooking. Trim the chicken fillets of any excess fat and sinew. Cut each thigh fillet into thin strips and weave them onto small skewers, carefully bunching the chicken along about three-quarters of the length of the skewer.
2. Combine the yoghurt, chilli powder, turmeric, cumin, coriander, ginger and garlic in a small bowl and mix well. Place the skewers in a shallow non-metal dish, cover with the yoghurt mixture and refrigerate, covered with plastic wrap, for several hours or overnight. Turn the skewers occasionally to ensure that the chicken is marinated thoroughly on all sides.
3. Place the chicken skewers on a hot, lightly oiled barbecue grill or flatplate. Cook for 8–10 minutes, or until the chicken is tender and browned. Garnish with fresh herbs of your choice, if desired.
