150g yoghurt
3 tsp lemon juice
2 tbsp ginger, finely chopped
2 tbsp garlic, finely chopped
1 heaped tsp ground fenugreek seeds
1 tsp salt, plus extra to taste
75ml mustard seed oil
1 1/2 tsp garam masala
2 1/2 tsp ground cumin
2 1/2 tsp ground coriander
2 tsp red chilli powder
up to 4 tsp tandoori masala powder, (alternatively substitute with paprika), to taste
1kg chicken pieces, skinless (I use breast fillets 1 per person)
Put the lemon juice, ginger, garlic, fenugreek, salt, mustard seed oil, garam masala, cumin, coriander and chilli powder in a large dish and stir to combine. Add tandoori masala powder (or paprika) and more salt to taste.
Add the chicken to the dish and massage the marinade into the meat. Mix in the yogurt and rub the marinade in a little more. Cover and place in the fridge to marinate for 4-5 hours or overnight. Remove the chicken from the fridge about an hour before cooking to bring it back to room temperature.
For best results, cook the chicken on a BBQ or skillet - HOT!
Remove the chicken from the marinade, shaking off any excess and place the chicken pieces on a baking tray. Discard the leftover marinade. Put the chicken onto skewers if BBQ-ing or get the skillet up to temperature. Alternatively grill or roast in an oven around 200 degrees.
Cook until thoroughly cooked through, and serve with salad/rice/raita etc.