Serves 4 people
4 chicken breasts or thighs (slice into chunks)
1 tbsp tandoori curry paste
1 tsp mint sauce
1 heaped tsp garlic paste
1 tsp ginger paste
2 tbsp lemon juice
1/2 tsp chilli powder
1 dessert spoon ground coriander
1 dessert spoon turmeric
1 dessert spoon garam masala
1 dessert spoon curry powder
2 tbsp vegetable oil
3 tbsp water
And 3 tbsp Greek yoghurt in marinade
Put all ingredients in a bowl with the chicken, stir and leave overnight in the fridge.
Put on skewers and cook in the oven at 180 degrees centigrade for 20/25 mins.
Serve with naan bread and salad.