Marinade:

Place the crushed Cloves, Ground Cumin and 1 teaspoon each of Smoked Sweet Paprika and Indian Curry Blend into a small pan and toast for about a minute. Pour into a large bowl, and add the finely grated zest of 1 lemon and squeeze in all its juice. Add the garlic, ginger, yoghurt and Sea Salt.

Massage the yoghurt mixture into the chicken pieces, and thread onto presoaked skewers, adding pieces of chopped green pepper and lemon wedges in between. Be sure not to crowd the skewer too much.

Place on a tray, cover with clingfilm and place in the fridge to marinate overnight.

Sauce:

Mix the onion, garlic, chilli and coriander stalks (set the leaves aside for later) with a glug of Extra Virgin Olive Oil in a large pan over medium heat. Gently saute for 15-20 minutes or until you reach a golden colour, stirring regularly. Add the Ground Coriander, Ground Turmeric and 1 teaspoon each of the Smoked Sweet Paprika and Indian Curry Blend.

Cook for 2 minutes then pour in the tomatoes, prepared Chicken Stock and coconut milk, and simmer for a final 20 minutes, stirring occasionally.

Before cooking the chicken, drizzle with Extra Virgin Olive Oil, then grill on a very hot griddle pan or under a hot grill, turning until golden on all sides.

Serve the skewers on a bed of basmati rice, and pour over the sauce. Garnish with an extra swirl of yoghurt, a sprinkling of coriander leaves and Smoked Chipotle Cook’s Salt.