Method

1. Cut the chicken into 2 cm wide, 5 cm long strips.
2. Beat the curds till smooth. Add lime juice and salt and pour over chicken.
3. Grind all the ingredients from green chilies to garam masala together to apaste and mix with the chicken. Leave to marinate for 2 hours.
4. Thead the chicken pieces on bamboo skewers taking a stich through each piece. (Pierce the piece 1 cm above one end of the strip and bring it up 1 cm from the other end.)
5. Heat a thick griddle and place the skewers on it.
6. Pour some oil all round and grill till the chicken is cooked, turning over the skewers half way through cooking.
7. Serve hot as a snack or starter with mint chutney.

Serves:4 to 6

Tips:

• Soak bamboo skewers in water for 30 minutes to prevent then from burning.
• Use a paper tissue to turn over the skewers.
• Do not over load the skewers.
• Keep the pieces medium sized and not too thick.