Ingredients
10 (about 1.5kg) chicken thigh fillets, cut into 3cm pieces
1/4 cup (60ml) tandoori paste
1/4 cup (60g) natural yoghurt
2 teaspoons cumin seeds
2 teaspoons vegetable oil
Baby pappadums, to serve
Mango chutney, to serve
Method
Step 1
Combine the chicken pieces, tandoori paste, yoghurt and cumin seeds in a medium bowl. Cover with plastic wrap and place in the fridge for 4 hours to marinate.
Step 2
Brush a char-grill pan or barbecue with oil to lightly grease and preheat to high. Add one-third of the chicken pieces and cook, turning occasionally, for 2-3 minutes or until browned and cooked through. Transfer to a plate and cover with foil. Repeat in 2 more batches with remaining chicken. Thread two pieces of chicken onto a small skewer and place on a serving platter. Continue with remaining chicken pieces. Serve with baby pappadums and mango chutney, if desired.