Ingredients:

• 1/2 cup Yoghurt

• 2 tbsp Lemon Juice

• 1 tbsp Ginger Garlic Paste

• 1/4 tsp Cardamom Powder

• 1 tsp Coriander Powder

• 1 tsp Chilli Powder

• 1 tsp of Garam Masala

• 1 tsp Salt

• 1 tsp Dried Fenugreek Leaves (Kasoori Methi)

• 2 tbsp Chickpea Flour (Besan)

• 2 tbsp Mustard Oil  + (Extra oil)

• 500g Boneless Chicken (Cut into large chunk)

• Mixed Bell Pepper (Red, Green, Yellow cut into pieces)

• 1 Large Red onion (Cut into pieces)

• 6 Metal or Wooden Skewers

Method:

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1. Wash and dry the chicken before cutting.

2. Cut the chicken into large chunks, also cut the bell pepper and onion into pieces.

3. (Try to cut the chicken, bell pepper and onion into a similar size).

4. In a large dish add yoghurt, lemon juice, ginger garlic paste, oil, cardamom powder, coriander powder, fenugreek leaves, chilli powder, garam masala, salt and chickpea flour. Whisk together and then add in the chicken, bell pepper and onion.

5. Coat the chicken and vegetables with the mixture, cover and refrigerate for at least one hour.

6. Heat the oven to 220° C and skewer the chicken and vegetables.

7. Place the chicken skewers onto a baking tray and drizzle with some oil.

8. Cook for 10 to 12 minutes and then turn the skewers over.

9. Cook for another 10 to 12 minutes or until done.

Serve with mint chutney and lemon wedges.

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Note: This recipe can be used to make outdoor BBQ as well; if you are using wooden skewers do not forget to soak them in the water for at least 20 minutes.