Tandoori chicken tikka

Wooden skewers soaked in cold water for 30 minutes

640g boneless, skinless chicken thighs, cut into bite-size pieces

Butter, for basting and cooking

Juice of ½ lime

Generous pinch of chaat masala

For the marinade:

3 garlic cloves

2.5cm ginger root, peeled

6tbsp Greek yoghurt

2 heaped tsp chickpea flour

1½tsp Kashmiri chilli powder

¼tsp garam masala

2tsp ground coriander

½tsp ground cinnamon

½tsp saffron strands, crushed

1tbsp dried fenugreek leaves (kasoori methi), crushed

Pinch of sugar

Salt, to taste