Step 1

For the dressing, place all ingredients in a food processor and whiz to combine. Transfer to a bowl and chill until needed.

Step 2

Thread chicken and eggplant onto skewers, alternating between each. Using a mortar and pestle, pound leaves of 3 sprigs curry leaves until finely ground. Add pickle, garam masala, garlic, ginger and oil, and stir to combine. Brush pickle mixture over skewers.

Step 3

Heat a chargrill pan or barbecue to medium heat. Grill skewers, turning frequently and brushing with cooking juices, for 12-15 minutes or until chicken is cooked through and eggplant is tender. Add the remaining 3 curry leaf sprigs to the grill for the last 4 minutes of cooking to crisp slightly.

Step 4

Place skewers on a serving platter and top with grilled curry leaves, sliced chilli and nigella seeds. Serve with dressing.