* 450 g (1 lb) Skinless chicken breasts
* ½ teaspoon sea salt
* ½ teaspoon tandoori colouring (optional)
* 2 cloves Garlic, peeled and crushed
* 1 thumb size piece of ginger, peeled and grated finely - use any juice too.
* ½ teaspoon garam masala
* ½ teaspoon grated nutmeg
* ½ teaspoon chilli powder
* ½ teaspoon ground turmeric
* 150g thick natural yogurt , about 150 g (5 oz)
* 3 tablespoons vegetable oil
* 4 sprigs coriander
* Juice from and zest from a lemon or lime
* Bamboo or wooden skewers


===Method===
* Soak the skewers in cold water
* Cut the chicken into 5 cm (2") cubes
* Place the cubed chicken in a bowl, add the lemon juice and the salt and mix well. This marinade helps to tenderise the chicken
* Leave in a refrigerator for 30 minutes. Leaving it longer won't hurt.
* Mix the remaining ingredients in a food processor and blend until smooth
* Cover the chicken pieces in the spice mix, cover and marinate for 8 hours or overnight in the refrigerator
* '''Preheat the oven to [220°C (425°F) Gas 7]'''
* Place the cubed chicken on the skewers, leaving a small space between each piece to ensure they cook evenly
* Cook in the top third of the oven for 10 minutes, then remove and brush with the marinade. Rotate and return for a further 10 minutes
* Remove from the oven and rest for 5 minutes before serving

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