Step 1

In a large pan or wok, heat the oil over medium heat.

Step 2

When hot, pour in your chopped onions and green chillies

Step 3

Fry until the onion is translucent and soft.

Step 4

Now add the garam masala, cumin and turmeric and stir it all up.

Step 5

Add the spinach and garlic and ginger paste and stir it all into the onions. As you cook, the spinach will wilt.

Step 6

Remove this from the heat and allow to cool for a few minutes.

Step 7

In a blender, blend the spinach and onion mixture with the lemon juice, cashews, butter, mint, fresh coriander and yogurt. You may need to add a little water to do this.

Step 8

Once blended, check for seasoning and add salt and pepper to taste.

Step 9

Take about a cup full of the marinade out and set aside for later.

Step 10

Pour the remaining marinade over the chicken pieces and allow to marinate for 30 minutes to 24 hours. The longer the better.

Step 11

When ready to cook, light your charcoal until white hot.

Step 12

Skewer the chicken pieces and place over the hot coals. Be sure to rotate the skewers regularly so that the meat chars on the exterior and cooks evenly through.

Step 13

Just before serving, baste with the marinade you set aside earlier.