Step 1

Place the chicken in a large mixing bowl and add the lemonjuice, salt and garlic and ginger paste. Set aside while you prepare theremaining marinade. Whisk the mustard oil, yoghurt and ground spices together until smooth. The yoghurt might look like it has curdled a bit but it will all be fine in the end.

Step 2

Pour over the chicken. Mix well with one hand to ensure thechicken is nicely coated and allow to marinate for one hour or overnight. The longer the better.

Step 3

When ready to cook, prepare your barbecue for direct heat cooking and rub as much marinade off the chicken as you can, retaining the marinade for the sauce.

Step 4

Skewer the chicken onto metal skewers. You could also cook the chicken on a lightly greased cooking grate. When your coals are white hot and it is uncomfortably hot to hold your hand at cooking level for more than two seconds, you’re ready to get cooking.

Step 5

Place your chicken skewers over the fire and cookuntil nicely charred on the underside. This should take about five minutes. Rotate the skewers to cook the other side, again for about 5 minutes.

Step 6

If serving the chicken without the sauce, you should baste it with melted ghee and continue cooking until cooked through. Transfer to a plate to serve or rest while you make the butter sauce.

Step 7

Place a karahi or large pan on the grate over the hottest part of the fire. Add the oil and half of the butter and bring to a sizzle. Then pour in the blended onions and fry for about 6 or 7 minutes, stirring regularly.

Step 8

With the onions fried, stir in the garlic and ginger paste along with the chilli powder or paprika, cumin and ground coriander and fry for a further 30 seconds.

Step 9

Add the blended tomatoes and cashews and stir well to combine and then add the cooked chicken and reserved marinade and remaining butter. Bring to a simmer and stir in the cream. To finish add the kasoori methi by rubbing it between your fingers. Season with salt to taste and sprinkle with the garam masala.