It’s not hard to make this Indian restaurant favourite at home on the barbecue. Serve it as part of an Indian dinner, on its own over rice ,or stuffed in a pita or piece of naan bread as a sandwich.

Yield: Serves 4.



  • 1 cup plain yogurt
  • 2 tbsp fresh lemon juice
  • 2 tbsp canola oil
  • 1 tbsp grated fresh ginger
  • 2 tsp garam masala
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/4 tsp salt
  • 2 cloves garlic, peeled
  • 1 lb (0.5 kg) boneless skinless chicken breasts, cut into 1 inch pieces
  • Small bamboo skewers


  1. To prepare marinade, combine yogurt, lemon juice, oil, ginger, garama masala, paprika, cumin, cayenne, salt and garlic in a blender and purée until smooth.
  2. Pour marinade into a heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for 4 - 6 hours.
  3. Preheat natural gas barbecue on medium heat for 10 - 15 minutes. Meanwhile, soak bamboo skewers in hot water for 30 minutes.
  4. Remove chicken from marinade; discard marinade. Thread 2 chicken pieces onto each soaked skewer.
  5. Grill chicken skewers over medium heat on natural gas barbecue, turning occasionally, for 8 - 10 minutes or until chicken is cooked through.
Nutritional analysis per serving:

122 calories, 4.1 g fat, 18.9 g protein, 1.4 g carbohydrate, 0.2 g fibre, 83 mg sodium

Tip: Garam masala is a spice blend used throughout India. The blend has many variations, but some common ingredients may include cardamom, coriander, cumin and cinnamon. Garam masala can be found in the ethnic section of some grocery stores.