Chicken Kebabs with Korma Sauce

• 750 gms diced chicken thighs
• 1 capsicum cut into large pieces
• 1 large red onion quartered
• 1 Zucchini cut into chunky slices
• 150 gms yogurt
• 2 tablespoons of Cassia at Home Tandoori Spice blend or other store-bought tandoori masala
• 1 teaspoon salt
• Juice of ½ lemon
• Skewers
• Oil
• 1 jar of Cassia at Home Korma sauce
• Naan or rice to serve

1. In a large mixing bowl, whisk the yogurt, add the salt, tandoori spice blend and lemon juice. Mix.
2. Add the chicken and vegetables into the yogurt marinade and mix to coat evenly. Drizzle some oil over the marinade and mix again.
3. Cover and chill either for an hour or overnight in the fridge.
4. Soak wooden skewers in a tall glass of water for 30 minutes and then skewer chicken, onion, capsicum, zucchini on to the skewers alternating between the meat and veges until you have used up all the meat and veg.
5. Cook your kebabs on a high grill/ bbq or roast in the oven at 200 degrees turning the skewers frequently. If you don’t have skewers, you can skip the last two steps and just cook the chicken and meat with a dash of oil in a frying pan and set aside.
6. In a saucepan, empty the jar of Korma curry sauce and warm up on medium heat for 3-4 minutes.
7. Serve the chicken Kebabs with a dollop of Korma sauce on the side with some rice or naan as accompaniments.

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