Ingredients:

• 1 ½ pounds fresh chicken thighs, skinned, filleted and cut into 1 ½ inch cubes if you are doing kebabs.  I also grill the entire thigh sometimes which makes for less mess.

MARINADE

• 2 teaspoons paprika
• 2 teaspoons chili powder
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 1-teaspoon ground cumin
• 1/2-teaspoon turmeric
• 5 oz thick natural yoghurt (home made is best but not essential)
• 2 tablespoons mustard oil
• 4 large, plump garlic cloves very finely chopped
• 2 tablespoons freshly squeezed lemon juice
• 1-tablespoon tomato puree
• 1-teaspoon salt
• 2 ounces milk

Instructions:

1. Mix the marinade ingredients together in a large non-metallic bowl Add the chicken pieces. Cover with cling film (Food wrap) and refrigerate for 24-60 hours. (If chicken has previously been frozen do not exceed the 24 hour marinating period, 60 hours can be achieved with fresh chicken which has not previously been frozen).
2. Just prior to cooking divide the chicken between four skewers. (Use the marinade in a curry or discard it) Preheat the grill to medium. Place the skewered chicken on an oven rack above a foil lined grill tray and place the tray in a midway position.
3. Alternately the chicken can be grilled on skewers or as whole thighs per above.
4. Cook for 5 minutes, turn and cook for another 5 minutes.
5. Cut through one piece of chicken to ensure it is fully cooked through, it should be white right through with no hint of pink. Cook further as necessary. When fully cooked raise the tray nearer to the heat and singe pieces to obtain little flecks of blackening. Do not overdo it and burn the chicken.
6. Serve with Indian bread, rice etc and a raita or reserve for use in Chicken Tikka Massala.

Comments: Chicken Tikka in an authentic Indian dish.  This one comes from the Curry Club in Britain.  I like to serve this with grilled peppers and onions and rice.