Cut three large chicken breasts into substantial, bite-sized chunks.
2 tbsp. ginger and garlic paste
1 tbsp. madras curry powder
1 tsp cumin
1 tsp turmeric
1 tsp smoked paprika
2 tsp chili powder
1 tbsp. lemon juice
Gather all the ingredients in a spacious bowl and season generously. Stir until everything is well combined, then cover and refrigerate for at least two hours or preferably overnight to let the flavors fully develop.
Heat the grill to a high temperature. Thread pieces of chicken onto four metal skewers, ensuring that they are all touching and leaving behind any excess marinade. Place them on a baking tray then grill for 4-5 minutes or until lightly charred before flipping and repeating until cooked through with an even charring all over.
Elevate your meal by accompanying it with flatbreads, tangy raita, fresh lettuce and some pickled onions for an extra pop of flavor.