ingredients

1 small red onions very thinly sliced

One and one half light greek yougourt

2 tablespoons tandori paste

1kg chiken tigh fillets trimmed cut into 3cm pieces

1 cup coriander sprigs

¼ cup mimt leaves

¼ cup cloves crushed

1 long green chilli chopped

Lime wedges to serve

method

Put onion and 2 tablespoons lime juice in a glass bowl . season with salt

Stand covered for 1 hr .

Meanwhile combine 1 cup of uour yougourt and the tandori paste in a large bowl . add chiken and toss to coat . thread onto skewers . place in the fridge for at least 15 minutes to marinade . season .

Heat to combine or on a grill on medium . Cook chiken turning or until cooked and lightly charred . serve with dip or onion .

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