Chicken Tikka Kebabs

These kebabs can either be served on their own as a starter, when they'll serve 8 people, or with a sauce to make Chicken Tikka Masala, when they'll serve 4. For greedy hungry people change those numbers to 6 and 3.

Ideally these should be marinated overnight, so marinade them up the day before you are going to eat them.

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Ingredients

• 675g (1 1/2 lb) boned & skinned chicken breasts cut into 2.5cm (1 inch) pieces
• 1 1/4 tsp salt
• 3 tbsp fresh lemon juice
• 1 tsp fresh ginger peeled and finely chopped
• 2 cloves of garlic peeled and pulped
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 - 3/4 tsp cayenne pepper
• 6 tbsp whipping cream
• 1/2 tsp garam masala
• 3 tbsp peanut oil

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Marinading

• Put the chicken in a bowl and rub in the salt and lemon juice.

• Prod the pieces lightly with a knife and rub in again.

• Set aside for 20 minutes.

• Add the: -
• ginger;
• garlic;
• cumin;
• paprika;
• cayenne;
• garam masala;
• cream.

• Mix well, cover and put in the fridge for 6 - 8 hours, or preferably overnight.

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Cooking

• Preheat the grill just before serving (If like me your grill is rubbish, you can cook the chicken on a griddle pan).

• Thread the meat onto 2 - 4 long metal skewers.

• Brush with oil and balance on rim of a small shallow baking tray.

• Place about 13cm (5 inches) from the heat source and grill for about 6 minutes a side until lightly browned and cooked through.
  

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