Recipe: Tandoori chicken kebabs

Serves 4

Ingredients

• 4 chicken breasts
• 10 wooden skewers, 200 mm (8") long
• vegetable oil for frying

• 570 ml (1 pint) natural yoghurt
• 2 tsp ground cumin
• 2 tsp ground coriander
• 3/4 tsp salt
• 1 tsp ground turmeric
• 2 tbsp dried fenugreek leaves, or 1 tsp fenugreek powder
• 1-2 tsp ground ginger
• 1-2 tsp onion powder
• 1 tsp cracked black pepper
• 1 tsp ground cloves
• 1/2 tsp cayenne pepper/chillipowder

Tomato chilli jam

• 450 g (1 lb) cherry tomatoes
• 150 ml (5 fl. oz) white wine vinegar
• 225 g (8 oz) caster sugar
• 1/4 -1 tsp of chilli flakes
• Naan bread to serve

Method

Marinade

1. Crush the fenugreek leaves in a pestle and mortar, then stir in all the other spices.
2. Add the spices to the yoghurt.
3. Remove the small fillet from behind each chicken breast, then slice the main breast in half from top to bottom. Cut these halves diagonally into two. This produce 5 pieces of chicken for each breast (20 in total).
4. Stir the chicken pieces into the yoghurt mix, cover, then leave them in the fridge, preferably overnight.

Tomato chilli jam

1. Slice the cherry tomatoes in half and put them in a pan with the white wine vinegar, sugar and chilli flakes.
2. Simmer for 1-2 hours, stirring occasionally to prevent sticking. Let the jam go cold.

Kebabs

1. Soak the wooden skewers for an hour in warm water. This will prevent them from burning when the kebabs are cooking.
2. Weave the chicken onto the skewers. Two pieces of chicken should fit on each skewer.
3. Paint the chicken with oil and place the kebabs into a hot, ribbed pan or a frying pan. Cook the kebabs on both sides until well browned.
4. Serve with the cold tomato chilli jam and Naan bread.