Chicken tikka

Pretty in pink, succulent and tender. Feeds 2 generously.

• 6 chicken thigh fillets (skinless, boneless), cut into chunky pieces
• 5 tbsp plain yoghurt
• Juice of ½ lemon
• 1 tbsp tomato puree
• 3 cloves garlic, minced
• 2 cm fresh ginger, finely chopped/minced
• ½ tsp salt
• 1 heaped tsp paprika
• ½ tsp turmeric
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp mild chilli powder
• ½ tsp garam masala

1. Mix all the ingredients except the chicken together
2. Mix the chicken into the marinade, turning to coat every piece
3. Cover and refridgerate for at least 4 hours, or overnight
4. String the marinated chicken pieces onto metal skewers
5. Grill under a very hot grill for 10 mins, then turn and give them 10 mins on the other side

Serve with a simple salad of crunchy lettuce and cucumber, tangy raita and naan