Reshmi Kebab

You know when you get home knackered from a hard day wasting time trying to achieve stuff when nobody else seems to give a toss and all you really need in life is a nice cold beer and a curry?

Good. This will suit you down to the ground then. Make this, have the beer while it marinades, then once you’re good and chilled, you’re ready to slip these mild and yet aromatic kebabs into the grill, pop some rice on the boil and make a swift tomato and onion salad to go with it. Job done. Oh - you'll need some decent chutney and some poppadums as well...

Some notes. For the curry powder, I’ve always used Ship Brand. I like the tins. You can make this with cream instead of the yoghurt, which makes a richer kebab, obviously. I prefer yoghurt though. I use bamboo skewers, but don’t bother soaking them: I just cover the exposed handle ends with tinfoil.

Serves 2

Ingredients

• 500g chicken breast, in 2cm cube
• 2 tbsp lemon juice
• 1 tsp salt
• 4cm fresh ginger, grated
• 3 cloves garlic, grated
• 1 tsp ground cumin
• 1 tsp chilli powder
• 170g tub full fat yoghurt
• 1 tsp curry powder
• 2 Tbsp vegetable oil

Marinate the chicken in the lemon, salt, ginger and garlic for 30 minutes or so (ah, go on – have another beer then). Add the other ingredients and leave stand as long as you like. Thread the chicken on the skewers and then grill the kebabs for 6-8 mins each side, occasionally adding more marinade if they look too dry. Serve with piles of fluffy basmati rice and a tomato onion salad.