By
Jane Curran
published
Ingredients
- 2tbsp tandoori curry paste (we used Patak’s)
- 200ml (7fl oz) 0% Greek or low-fat natural yogurt
- 8 free-range, boneless, skinless chicken thighs, each one cut into 3 pieces
You will need:
- 4 metal skewers
Method
Combine the tandoori paste and the yogurt in a non-metallic bowl and coat the chicken pieces well. Marinate for at least an hour, or up to overnight.
When ready to cook, spear 6 pieces of chicken on to each skewer. Shake off any excess marinade. Cook on the hottest part of the barbecue for 15 to 20 minutes, turning once until the outside is blackened slightly and the chicken is piping hot all the way through. You can heat up the leftover marinade to boiling point and use as a sauce.
