Marinade

• 1 kg boneless, skinless chicken thighs (cut into 1 ½” cubes)
• ½ cup Liberté Greek plain 2%
• 2tbsp chick pea flour
• 1 garlic clove, minced
• 1 tsp ground coriander
• ¼ tsp ground cinnamon
• ½ tsp salt
• 8 large skewers soaked in water

Gravy or Sauce

• 2 tbsp butter
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger paste
• 2 tbsp tomato paste
• 2 cloves
• 2 cardamom pods
• 1 2” piece of cinnamon
• 2 tsp ground cumin
• 2 tsp ground curcuma
• 2 -3 tsp ground chili powder (Kashmiri powder for more heat)
• 2 tsp ground coriander
• 2 cups full fat yogurt (Liberté med. 10%)
• ½ tsp salt (to taste)
• 1 cup 35% cream
• 2 tsp dried fenugreek leaves, crumbled
• 2 tbsp fresh coriander, roughly chopped

For The Chicken

1. In a large bowl, mix all the marinate ingredients with the chicken cubes and massage well. Transfer to a hermetically sealed bag and let sit in the refrigerator from 1 hr to overnight.
2. Once marinated for desired time, place meat on presoaked skewers and heat the grill or BBQ on med-high.
3. Cook chicken from 5-7 minutes per side until until cooked through. Let sit till sauce is ready.

For the Gravy

1. In a large pot or saucepan, on medium heat heat the butter and add the onions. Add the garlic and ginger as well as the cloves, cardamom pods and cinnamon. Sweat for 3-4 minutes.
2. Add garlic, ginger puree, tomato paste and spices and stir until well blended.
3. Add yogurt and cream and simmer for 5 minutes before adding the fenugreek and fresh coriander.
4. Adjust the seasoning with salt and add the grilled chicken pieces removed from skewers.
5. Serve with plenty of Naan bread or any flat bread of your choice.