Tandoori style chicken skewers

Ingredients

• 6 or 8 chicken thighs, boneless and skinless - cut into say 1 and a half inch pieces

1st stage Tandoori marinade:

• a pinch of salt
• ½ teaspoon garlic puree
• ½ teaspoon ginger puree
• a good squeeze of lime juice

2nd stage Tandoori marinade:

• 3 tablespoons Greek natural yoghurt
• 2 green chillies - finely chopped
• 1" cube of ginger- peeled and finely chopped
• 1 handful chopped coriander
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• 2 teaspoons garam masala
• 2 tablespoons tandoori masala spice
• ½ teaspoon ground fennel seeds - crushed in a pestle and mortar
• a pinch white pepper
• 25 ml mustard oil

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Preparation

• Start by mixing the 1st stage marinade stuff together in a bowl. Now put in the chicken pieces and rub in the marinade.
• Leave covered with cling film and refrigerate for 30 minutes. Now in larger bowl, add the yoghurt add all of the 2nd stage tandoori spice ingredients.
• Remove the chicken from the 1st stage marinade mixture and add to the 2nd stage bowl.
• Cover the bowl with cling film and leave to marinade overnight or at least
  for 6 hours in the fridge.
• Now, before you're ready to cook, be sure to remove the chicken from the fridge for at least 20 minutes - or it will be so cold and won't cook as quickly.
• You can cook this however you fancy, on skewers on the BBQ or you can pan fry them in a little hot vegetable oil and then put onto skewers to serve.
• Serve immediately with cucumber raita.