Soak the garlic and ginger in the lemon juice for about 5 minutes.
Combine the tandoori paste (or powder) with sunflower oil.
Add the paste to the lemon juice.
Stir in the tomato concentrate and the yogurt.
Toss the chicken into the marinade.
Thread on the skewers and lay on a flat tray pouring over the excess sauce.
Allow the chicken to absorb the flavours for a few hours in the fridge or even overnight.
Simmer the chicken stock in a flat deep sauce pan.
Lay the skewers in a single line and allow to gently steam for about 15- 20min until the chicken is cooked through.
Transfer the skewers onto a oven proof pan.
Pour the extra marinade into the pan add 100g of butter and allow the sauce to reduce.
Grill the chicken (on both sides) in the oven basting continously with the reduced sauce until the chicken bubbles and chars lightly along the edges.
Serve with the sweet chilli wedges and fresh tandoori naans.
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