Methods

1. To make the marinade, grind the garlic and ginger with a splash of water in a blender to a smooth paste. Put this paste in a large mixing bowl with the chilli powder and lime juice, then add the chicken. Mix well and leave to marinate for 20 minutes.
2. Heat a small, dry frying pan (skillet) over a medium heat. Put all the spice mix ingredients in the pan and toast for 2 minutes, shaking the pan a few times. Transfer the toasted spices to a small bowl and set aside to cool.
3. Using the same pan, melt the butter over a medium heat and then add the chickpea (gram) flour. Stirring well to get rid of any lumps, roast the flour for about 2–3 minutes, or until it has a nutty aroma and changes colour.
4. Once cool, grind the toasted spices to a coarse powder in a pestle and mortar. Add the toasted spice mix to the marinated chicken along with the roasted chickpea flour mixture, mustard oil and yoghurt. Season to taste. Leave to marinate in the fridge for 2 hours, or preferably overnight.
5. Preheat the grill (broiler) to a medium-high heat. Line a baking tray with foil and place a wire rack over the tray. Thread the chicken pieces onto the soaked wooden skewers and place them on the wire rack. Place the tray under the grill and cook for 16–18 minutes, turning halfway through cooking and basting with the melted butter, until the chicken is lightly charred around the edges and cooked through. Take the chicken off the skewers and serve on a large platter with the lime juice squeezed over. Serve with roti, pickled chillies and green chutney.