Green Herb Chicken Tikka

This is a very simple dish to do. It's great for the BBQ and can be prepared two days in advance. It is best served with a glass of chilled Sauvignon Blanc from New Zealand.

Ingredients (Serves four people)
4 Organic Chicken Breasts (5 - 6 oz), cut into 1.5 inch cubes

Marinade 1
10 g of peeled ginger
10 g of peeled garlic
Juice of 1/2 lemon
Salto (to taste)

Marinade 2
70 g of thick natural yoghurt
2 cloves of garlic
1 medium size green chilli
40 g of coriander leaves, chopped
20 g of mint leaves, chopped
20 g of basil
20 g of rosemary
10 g of garam masala powder
1/2 juice of lemon
Salt (to taste)
20 ml of olive oil

Method
Marinade 1
1. Puree the ginger and garlic each to a paste and rub into the chicken cubes then add to this the salt & lemon juice. Leave for 30 minutes.
Marinade2
2. In a liquidiser place all the ingredients of marinade 2 and liquidise to a fine paste.
3. Rub the marinade into the chicken (from marinade 1) and leave to marinate for at least 6 hours or over night.
4. Skewer & cook in a very hot oven at 200 degrees centigrade and serve with a fresh, green salad.