Combine all the dry spices, salt and pepper together in a bowl. Add in the yoghurt, garlic, ginger and lemon juice and stir to combine. Add in chicken pieces and use your hands to massage the marinade all over the meat.
Place on a plate, cover, and allow to marinade in the fridge for at least 30 minutes, but preferably overnight.
For the Masala sauce:
Add olive oil and onion to a frypan on medium heat. Cook until onion is translucent. Add in coriander stems, ginger and garlic and cook for another 30 seconds. Add in the dried spices and cook until fragrant. Add in the tomatoes, stock and yoghurt. Stir to combine and then allow to simmer for 20 minutes. Then season with salt and pepper.
Shortly before you eat, preheat your oven grill to its highest setting. Thread the chicken evenly onto the skewers. Balance the skewers on the rim of a baking tray, so that the meat is suspended and does not touch the tray. Place the tray into the oven about 15 cm from the source of heat and grill for 6 minutes on each side, or until brown, cooked through and charred in places.
When the chicken is cooked, reheat the sauce. Serve immediately with some Basmati rice and steamed green vegetables.
Here's our rendition of the classic chicken tikka masala, but you'll only find wholesome ingredients here!
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