Indian chicken kebabs

Serves 4

700g/1lb 6oz chicken breast, cut into 2cm/1in cubes
250ml/8fl oz Greek yoghurt
1 tablespoon grated fresh ginger
3 garlic cloves, crushed
4 cloves
2-4 dried red chillies
6 cardamom pods
1 tablespoon coriander seeds
2 teaspoons cumin seeds
Half a cinnamon stick
2 teaspoons salt
2 tablespoons mango chutney, any large pieces of fruit chopped up
Pinch of saffron, soaked in 1 tablespoon hot water
Bunch of fresh coriander, chopped

700g/1lb 6oz chicken breast, cut into 2cm/1in cubes
250ml/8fl oz Greek yoghurt
1 tablespoon grated fresh ginger
3 garlic cloves, crushed
4 cloves
2-4 dried red chillies
6 cardamom pods
1 tablespoon coriander seeds
2 teaspoons cumin seeds
Half a cinnamon stick
2 teaspoons salt
2 tablespoons mango chutney, any large pieces of fruit chopped up
Pinch of saffron, soaked in 1 tablespoon hot water
Bunch of fresh coriander, chopped

In a dry pan, toast spices gently until they start to smoke, then grind to a powder. Mix spices, garlic, ginger, salt, saffron and chutney in a glass bowl. Then mix in yoghurt, add chicken and stir, making sure each piece is covered in marinade, cover and put in fridge.

Leave for about two hours then thread on to four skewers - with peppers and onions, if you like. Grill or barbecue until cooked through. Scatter with coriander, and serve with naan bread, wedges of lemon, and a cucumber and mint salad.