Ingredients:

• 500 to 625 g – skinned, boneless Chicken breasts
• 125 ml – oil
• 4 tbsp – distilled mat or white wine Vinegar
• 4 Cloves – garlic, pureed
• 2.5 cm. (1 inch) piece – fresh root ginger, pureed
• 1 tsp – Garam Masala
• 1/2 tsp – ground coriander
• 1 tsp – ground cumin
• 1/2 tsp – ground black pepper
• 3 tbsp – fresh coriander leaves, finely chopped
• 500 ml – natural Yoghurt
• 1 – small onion, sliced and separated into rings
• a little Lemon juice
• salt to taste

Method:

1. Cut the chicken into 1.5 inch cubes.
2. Mix together the oil, vinegar, garlic, ginger, garam masala, coriander, cumin, black pepper, 2 tbsp – of fresh coriander, salt to taste and the yoghurt.
3. Put this mixture into a dish and stir in the chicken pieces.
4. Cover and leave for at least 4 hrs or preferably overnight, in a refrigerator.
5. Thread the marinated chicken cubes onto metal or bamboo skewers, leaving a little space in between each piece of chicken.
6. Place under a hot grill and cook until golden brown.
7. Baste the chicken occasionally with the remaining marinade.
8. To serve, mix the onion rings and sprinkle some lemon juice on top just before serving and top with strawberry and mango salad.
9. Serve hot with naan bread.