Ingredients

· 3 chicken fillets, cut into chunky pieces

· 75 g Greek yogurt

· 2 tablespoons ginger garlic paste

· 1 tablespoon madras curry powder

· 1 teaspoon ground cumin

· 1 teaspoon ground turmeric

· 1 teaspoon smoked paprika

· 2 teaspoons mild chilli powder

· 1 tablespoon lemon juice

Method

Tip all of the ingredients into a bowl with plenty of seasoning and mix really well. Cover and chill for at least a few hours. Heat the grill to high. Thread the chicken pieces onto metal skewers, leaving any excess marinade behind, packing in the pieces so they are all touching. Put onto a baking tray and cook under the grill for five minutes or until charred, then flip and repeat until cooked through and charred all over. Serve with flatbreads, raita, shredded lettuce and some pink pickled onions, if you like.