• 200 ml (7 fl oz) fat-free natural yogurt
  • 3 tablespoons tandoori powder
  • 1 tablespoon finely grated garlic
  • 1 tablespoon peeled and finely grated fresh root ginger
  • juice of 2 limes
  • 1 kg (2 lb) skinless chicken breast fillets, cubed
  • 2 yellow peppers, cored, deseeded and cubed
  • 2 red peppers, cored, deseeded and cubed
  • salt and pepper

Place the yogurt, tandoori powder, garlic, ginger and lime juice in a large non-metallic bowl. Mix well, season to taste and add the chicken. Toss to coat evenly, cover and marinate in the refrigerator for 6–8 hours or overnight.

Preheat the grill to medium-hot. Thread the chicken on to 12 metal skewers, alternating with the pepper pieces, and grill for 4–5 minutes on each side until the edges are lightly charred and the chicken is cooked through. Serve with warmed naan breads and chutney or pomegranate raita.

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