Preparation time 25 minutes
Marinating time 3 hours or overnight
Cooking time 8-10 minutes
1 Medium white British Onion, finely chopped
2-3 Garlic cloves, finely chopped
2.5cm/1inch Piece root ginger, peeled, grated
1 Fresh red chilli, deseeded, finely chopped
1 Teaspoon ground cumin
1 Teaspoon ground coriander
1 Teaspoon garam masala
1 Teaspoon paprika
Half teaspoon turmeric
200g/7oz Natural yogurt
Juice half a lemon
Salt and ground black pepper
4 Chicken breasts, each about 150g/5oz
4 Small red onions, cut into wedges
Small bunch coriander
1. Put the chopped onion and garlic into a glass or china bowl; add the ginger and chilli, then the dried spices, yogurt and lemon. Add salt and pepper and mix together. Stir in the cubed chicken and chill in the fridge for 3 hours or overnight if preferred.
2. When ready to serve thread the chicken on to metal skewers or soaked wooden skewers with the onion wedges.
3. Put on to a lightly oiled grill rack, drizzle with a little extra oil and cook under a preheated grill for 8-10 minutes, or on a barbecue, turning once until the onions are browned and the chicken is cooked through. Arrange on serving plates with lime wedges and sprigs of fresh coriander. Serve with a tomato, red onion and coriander salad and warmed naan breads.