- 500g boneless chicken chopped into bite-size chunks
- 2 tbsp Original Ghee - for brushing onto the chicken before grilling
- 120g Greek yogurt
- 1 tbsp ginger garlic paste
- Juice of half a lemon
- 2 tbsp tikka masala
- ½ tsp mild chilli powder
- Salt to taste
Place the chicken pieces into a bowl or freezer bag with the yogurt, ginger garlic paste, lemon juice, chilli, salt and tikka masala.
Mix together so that everything is combined, then cover and place in the fridge to marinate for 2-3 hours or overnight.
If you’re using wooden skewers, place them in water to soak while the chicken is marinating. This will help to prevent them burning during grilling.
Remove the marinated chicken from the fridge and thread onto skewers. Brush the chicken with the Ghee, then place on a griddle plate and cook, turning a couple of times, for 8-10 minutes until cooked through. Alternatively, you can grill (broil) under a grill, or you can barbecue for the same amount of time.
Make sure the chicken is cooked by slicing into a larger piece and ensuring it's no longer pink in the middle.
Enjoy it with coriander mint chutney or any condiment of your choice.