Cut the chicken breasts into bite size chunks suitable for skewering and put to one side.
4 large chicken breasts
Add the garlic and onion into a processor and blitz until it becomes a pulp.
4 cloves garlic, 1 large onion
Pour the pulp through a very fine sieve into a bowl. If you don’t have a fine sieve, then place a clean cloth in the sieve and add the pulp. Pick up the corners of the cloth and squeeze to release the juice. You need to wear gloves and use a disposable cloth. You only want the juice not the pulp.
Put the pulp to one side and read the note at the base.
Add the tomato puree, turmeric, paprika, salt and yoghurt to the juice and stir well.
1 pinch turmeric, ½ tbsp paprika, 2 tsp salt, 200 ml natural yoghurt, 2 tbsp tomato paste
Add the chicken to the bowl and mix making sure all of the chicken is covered.
Cover the bowl with a tight lid or clingfilm and leave to marinate in the fridge for up to 24 hours.
I like to use wooden skewers but to prevent them from burning I soak them in water for about 20 minutes.
Griddle
Add a little oil to a griddle pan and add the kebabs. I turn them every couple of minutes until they are cooked all the way through and at least browned if not blackened.
Grill
Turn the grill as high as possible.
Cover a baking tray with foil, apply a little oil and brush it evenly over the foil. Add the skewers on top of the oiled foil and place under the grill.
Grill for about 10 minutes until the chicken is completely cooked through. You don’t actually need to turn the skewers over but I like to.
BBQ
Heat the bbq and brush a little oil over the rack.
Place the skewers in the opposite direction to the rack and lightly oil.
Turn every few minutes to ensure even cooking and charring.
Remove when cooked fully.
Pan Fry
Turn on the hob to high and add a splash of oil.
Add the chicken and fry for about 4-5 minutes turning the chicken pieces over every now and then.
Notes
The pulp from the onion and garlic can be used as a base for sauces and curry dishes as an additional flavour.