Step 1

Place the coconut cream, lemon zest and juice, ginger, garam masala, sweetener of choice and garlic in a large bowl and whisk until well combined. Add the chicken and mix well. Cover and place in the fridge to marinate for at least 30 minutes or up to 24 hours.

Step 2

For the butter chicken sauce, melt the butter in a large, heavy-based frying pan over medium heat. Add the onion and cook for 4–5 minutes or until softened. Add the garlic and ginger and cook for 1–2 minutes or until softened and fragrant. Stir in the garam masala, coriander and turmeric and cook for a further 1 minute, then add the passata and lemon zest and juice, bring to a simmer and cook for 15 minutes or until slightly reduced. Stir in the coconut cream and salt and simmer for another 5 minutes or until thickened. Set aside.

Step 3

Preheat the barbecue grill to medium.

Step 4

Remove the chicken from the marinade and shake off any excess. In a bowl, mix the chicken, onion and capsicum and season with salt and pepper. Thread one piece of capsicum, one chunk of onion and one piece of chicken onto a prepared skewer. Repeat two more times so that you have three pieces of chicken on the skewer, then repeat with the remaining skewers.

Step 5

Drizzle the skewers with the olive oil and grill for 6–8 minutes, turning regularly, until cooked through with lovely char marks on all sides.

Step 6

Arrange the skewers on a platter. Warm the sauce and spoon it over the skewers, then scatter over a little chopped coriander. Season well with salt and pepper and serve.