• 1 tsp minced garlic
• Squeeze of ginger paste (little less than the chili)
• a pinch of paprika
• ½ tablespoon garam masala
• 4 tbps diced tomatoes
• 3 sprigs of fresh coriander
• Chicken breast cut into medium size chunks
• 1 small onion, peeled and sliced
• 1 green capsican, cut into chunks
• 1 punnet cherry tomatoes
• couple scoops of plain yoghurt
• fresh corriander, chopped, for topping
1. Combine first list of ingredients in the blender. Add more tomatoes if required.
2. Place chicken in bowl and add the blended mixture and yogurt. Mix thoroughly and marinate overnight if possible. Soak wooden skewers in water.
3. Heat the webber for 30 minutes. Thread meat onto the skewers, saving the mixture. Cook 10-15 each side over the open flame.
4. In a pan combine the onions, capsican and tomatoes with remaining blended mixture. Cook until soft and top with corriander. Serve on the side.
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