Instructions: Cut the chicken into 3cm cubes and thread onto oiled skewers three or four pieces to the skewer. Arrange side by side in a flat dish.

Make a paste with the yoghurt garlic and tandoori or vindaloo paste.

Mix thoroughly and spread evenly over the chicken.

Cover with plastic wrap and leave for 45 hours turning several times.

Line a grill tray with aluminium foil and brush with ghee.

Cook the kebabs until the surface is flecked with brown and the chicken tender about 4 minutes on each side.

Brush on melted ghee when kebabs are half cooked to keep the meat moist.

Arrange on plates with a little mould of white rice several small wedges of lime and sprinkle on garam masala.

Shop bought tandoori and vindaloo pastes can be kept tightly closed in the refrigerator for several months.

Serves 4

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