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Remove any sinew and fat form the chicken thighs and cut into bite-sized pieces.
Juice the lemon into the yoghurt and stir in the tandoori spice.
Stir the chicken pieces into the yoghurt with the salt.
Leave to marinate over night if possible, but at least for an hour.Add the cloves, cinnamon sticks and cardamom pods into the oil in a deep pan to heat up slowly.Peel and finely dice the onion, garlic and ginger and chilli.
Dump those into the pan after the whole spices have begun to fry and continue the cooking for 5 minutes to soften the onions.Spoon in the ground spices along with the tomatoes and purée.
Cook over a gentle heat for a minute or so to cook the rawness out of the spices and purée before tipping in the chicken stock and cashew nuts.Simmer gently for 30 minutes, then blitz the sauce up with the coriander until smooth.Pour in the cream and season the masala sauce to your liking with salt and pepper.Heat the grill as high as it will go.
Skewer the chicken pieces onto metal skewers and lay on a grill tray.
Cook under the grill for 5-6 minutes, turning occasionally so that the chicken cooks through and the yoghurt marinade chars in places.Serve the skewers with saffron rice and plenty of the masala sauce.
Garnish with freshly picked coriander and extra cashew nuts if you have them.