Ingredients

Method

For the tandoori marinade, mix:
• 1 cup plain yoghurt
• 1 t garlic, grated
• 2 t ginger, grated
• 1 T curry powder
• 2 t ground cumin
• 1 t paprika
• 1 t ground turmeric
• 1 lime, zested and juiced
• sea salt and freshly ground black pepper, to taste
• 900 g free-range skinless boneless chicken thighs
• 2 limes, halved
• 1 red onion, sliced
• a pinch salt
• 4-6 Woolworths rotis, toasted, for serving
• 3 carrots, sliced julienne or grated
• fresh coriander, for serving
• fresh chillies, sliced, for serving

Method

Ingredients

Place the chicken in the marinade and massage it into the meat. Marinate for 30 minutes to 1 hour, or overnight.

Squeeze the juice of 1⁄2 lime over the onion and add a generous pinch of sea salt. Massage the red onions to soften slightly, then set aside until ready to serve. This removes the harsh flavour of raw onion.

Preheat the oven to 220°C. Thread the chicken onto 5–6 skewers and arrange on a greased baking tray. Roast for 20 minutes, or until golden.

Turn on the grill and finish the skewers under the grill until just catching. Serve warm with the rotis, carrot, coriander, onion salad, chillies and limes.

Cook's note: “These are as good cooked in the oven as on the braai, but the longer they’re left to marinate, the better. Try them with garlic naan bread. You won't be sorry.”