Ingredients
9 Chicken Thighs skin and bone removed
200 ml Fat Free Natural Yogurt
1 tbsp Garam Masala or Curry Powder
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Ground Cumin
1 pinch Cinnamon
1 tsp Salt
1 Lemon juice only
1 Onion or Potato, whole
Instructions
Mix all the ingredients (except the chicken) in a large bowl
Add the chicken and mix well, ensuring it is all coated well
Cover with cling film and refrigerate for a couple of hours
Cut the end off the potato or peeled onion insert 3 skewers
Thread each marinated chicken thigh on to the skewers, pressing each one down firmly
Stand the assembled skewer upright on a baking tray and cook for 1.5 hours at 180°C
Remove from the oven and allow to rest for a few minutes, then slice and serve
(That cooking time seems a bit long to me - I haven't made this yet and will be using a digital meat thermometer during the cooking time to keep an eye on it.)
9 Chicken Thighs skin and bone removed
200 ml Fat Free Natural Yogurt
1 tbsp Garam Masala or Curry Powder
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Ground Cumin
1 pinch Cinnamon
1 tsp Salt
1 Lemon juice only
1 Onion or Potato, whole
Instructions
Mix all the ingredients (except the chicken) in a large bowl
Add the chicken and mix well, ensuring it is all coated well
Cover with cling film and refrigerate for a couple of hours
Cut the end off the potato or peeled onion insert 3 skewers
Thread each marinated chicken thigh on to the skewers, pressing each one down firmly
Stand the assembled skewer upright on a baking tray and cook for 1.5 hours at 180°C
Remove from the oven and allow to rest for a few minutes, then slice and serve
(That cooking time seems a bit long to me - I haven't made this yet and will be using a digital meat thermometer during the cooking time to keep an eye on it.)