1. 450g Kenchic chicken breast, skinned (for the marinade).
  2. 3/4 cup plain yoghurt
  3. 1 tsp garam masala
  4. 1/4 tsp ground cumin
  5. 1/4 tsp ground coriander
  6. 1/4 tsp chilli powder (optional)
  7. 1 tsp tomato puree
  8. 2 cloves of garlic, finely chopped
  9. 1/2 inch ginger, crushed
  10. rind of a half lemon, grated
  11. juice ofa half lemon
  12. 2 tbsp dania, chopped


  1. To make the marinade, place all the ingredients in a food processor and process until smooth.
  2. Pour into a shallow dish.
  3. Slice breasts in half horizontally then cut the slices into 2cm strips and add to the marinade. Alternatively cut into cubes.
  4. Toss to coat well then cover and chill overnight.
  5. Preheat the grill and line a baking sheet with foil.
  6. Remove the chicken from the marinade and arrange the pieces in a single layer on the baking sheet
  7. If using strips scrunch up the chicken so it makes wavy shapes and grill for 5 minutes until brown and cooked, turning once or twice
  8. Serves 4.