Recipe - Grilled Chicken Boti Kebabs With Shallots

10 ounce Boned skinless chicken
portions
6 Floz plain runny yoghurt
1 teaspoon Garam masala
1 teaspoon Ground coriander
1 teaspoon Ginger pulp
1 teaspoon Mint sauce
2 Garlic cloves; finely
chopped
One half teaspoon Chilli powder
1 teaspoon Salt
1 tablespoon Chopped fresh coriander
leaves
1 Fresh red chilli; chopped
8 Cherry tomatoes; up to 10
1 lg Green pepper; seeded and cut
into
; chunks
1 tablespoon Corn oil
1 tablespoon Lemon juice
2 Limes cut or sliced up for garnish

Cut the chicken into bitesized cubes and put them in a deep bowl. Put the
yoghurt in a food processor and add the garam masala, ground coriander,
ginger, mint sauce, garlic, chilli powder, salt, fresh coriander and red
chilli. Whisk everything together for about 30 seconds. Pour this over the
chicken, mix well and leave to marinate for about half an hour. Prepare the
vegetables and stir them into the marinade as they are ready.

Preheat a moderate grill, add the oil to the marinade mixture and mix
everything together well.

Arrange the chicken cubes alternating with pieces of vegetables on skewers
and grill for 710 minutes, turning the skewers from time to time and
brushing with the marinade, until the chicken is cooked through and scorch
marks begin to appear on top of the chicken and vegetables.

Serve sprinkled with the lemon juice and garnished with lime slices.

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