Chicken breast: 500gm(skinned and boneless)
Oil: 200ml
Distilled malt vinegar: 4tbsp
Garlic paste: 1tsp
Ginger paste: 1tsp
Garam masala: 2tbsp
Coriander powder: 1/2tsp
Cumin powder: 1tsp
Pepper powder: 1/2tsp
Coriander leaves: 1tbsp(finely chopped)
Yoghurt: 500ml
Onion: 1(sliced, seperated into rings)
Lemon juice: 1tbsp
Salt to taste
Method:
Cut the chicken into 3.5 cm (1 ½”) cubes. Mix together the oil, vinegar, garlic, ginger, garam masala, coriander, cumin, black pepper, 2 tbsp. of fresh coriander, salt to taste and the yoghurt. Put this marinade into a dish and stir in the chicken pieces. Cover and leave for at least 4 hours, or preferably overnight, in a refrigerator. Thread the marinated chicken cubes onto metal or bamboo skewers, leaving a little space in between each piece of chicken. Place over a hot grill and cook until golden brown. Baste the chicken occasionally with the remaining marinade. To serve, mix the onion rings and sprinkle some lemon juice on top just before serving and top with strawberry and mango salad. Serve hot with Naan or bread.