Tandoori Chicken Skewers

To serve 4 as a starter:
6 or 8 chicken thighs, boneless and skinless - cut into say 1 and a half inch pieces

1st stage Tandoori marinade:
a pinch of salt
½ tsp garlic puree
½ tsp ginger puree
a good squeeze of lime juice

2nd stage Tandoori marinade:

3 tbsp Greek natural yoghurt
2 green chillies - finely chopped
1" cube of ginger- peeled and finely chopped
1 handful chopped coriander
1 teaspoon black pepper
1 tablespoon ground cumin
2 teaspoons garam masala
2 tablespoons tandoori masala spice
½ teaspoon ground fennel seeds - crushed in a pestle and mortar
a pinch white pepper
25ml mustard oil

How to do it:
Start by mixing the 1st stage marinade stuff together in a bowl.  Now put in the chicken pieces and rub in the marinade.
Leave covered with cling film and refrigerate for 30 minutes.

Now in larger bowl, add the yoghurt add all of the 2nd stage tandoori spice ingredients. Remove the chicken from the 1st stage
marinade mixture and add to the 2nd stage bowl. 
Cover the bowl with cling film and leave to marinade overnight or at least
for 6 hours in the fridge.

Now, before you're ready to cook, be sure to remove the chicken from the fridge for at least 20 minutes - or it will be so cold
and won't cook as quickly.

You can cook this however you fancy, on skewers on the BBQ (skewers soaked over night if using wooden ones)
or as I did - pan fry them in a little hot vegetable oil and then put onto skewers to serve.

Serve immediately with cucumber raita.