I’ve been on a quest for the perfect tandoori marinade (without the E numbers or red food colouring) for years, and tweak my recipe on every repeat. This one is easily my favourite so far: the cloves lend a wonderful smokiness, and if you can pop the chicken in the marinade in the morning, it will have taken on an amazing depth of flavour by the evening. This would work just as well on a barbecue – just scale up the amount of chicken and the marinade ingredients as needed.Tandoori chicken skewers with coriander chutneyYou will need four large metal or bamboo skewers (if using the latter, soak them in water for half an hour first). Serve with flatbreads or naan, and shredded lettuce, if you wish.Prep 15 min
Marinate 1 hr
Cook 10 min
Serves 2275g chicken breast chunks, or 2 chicken breasts cut into 2½cm cubesFlatbreads or naan, to serve (optional)Shredded lettuce, to serve (optional)For the marinade2 garlic cloves, peeled and grated2½cm piece fresh ginger, peeled and gratedJuice and finely grated zest of ½ lemon1 generous tsp ground cumin
½ tsp ground turmeric
