Method:

1. Thoroughly mix all marinade ingredients in an airtight container, preferably glass to prevent staining of other materials.
2. Add chicken and immerse in marinade. Refrigerate for a minimum 3hours, but overnight yields better results.
3. Grill chicken pieces indoors or barbecue outdoors over a high heat, cook until charred on the exterior and cooked all the way through on the interior – alternatively follow traditional tandoor practices if you have access.
4. Serve with minted yoghurt immediately or set aside as a protein rich lunch addition.