750g (11/2lb) skinless, boneless chicken breasts, cut into 2.5cm (1in) cubes cucumber raita (see box, below) to serve.
2tbsp plain yogurt 2tbsp tomato puree 1small onion, finely chopped 2.5cm (1in) piece of fresh root ginger, peeled and grated 3 garlic cloves, crushed 1tbsp tamarind paste (optional) 1tbsp paprika 1tsp ground cumin large pinch of cayenne pepper 4-6 metal skewers.
1- Make the marinade: in a large bowl, combine the yogurt, tomato puree, onion, ginger, garlic, tamarind paste (if using), paprika, cumin, and cayenne pepper.
2- Toss the chicken in the marinade. Cover and marinate in the refrigerator for at least 2 hours (or overnight), stirring occasionally.
3- Thread the chicken on to skewers, put under a hot grill, for 3-5 minutes on each side or until cooked through. Serve hot, with raita.
Cut half a cucumber in half lengthwise. Scoop out the seeds, then coarsely grate the flesh into a sieve set over a bowl. Sprinkle with salt, and leave to drain for 10 minutes. Press hard to extract the juices.
Tip the cucumber into a bowl and add 1×150g (5oz) carton plain yogurt, 3thinly sliced spring onions, 3 heaped tbsp chopped fresh mint, and pepper to taste. Stir well to combine. Serve chilled.