1 tray Game Farm cornfed chicken thigh fillets
cut cornfed chicken into 3cm pieces
2 tablespoons tandoori paste
3 tablespoons natural yoghurt
1 teaspoon ground cumin
lime wedges mint
Combine the cornfed chicken, tandoori paste, yoghurt and cumin in a bowl. Thread onto skewers. Cover with plastic wrap and place in the fridge for four hours to marinate. Brush a char-grill pan or barbecue with oil to lightly grease and preheat to medium high. Add the cornfed chicken skewers and cook, turning occasionally, for 5-7 minutes or until browned and cooked through. Serve with baby papadum’s, minted yoghurt, limes and mango chutney.