420 g thick Greek-style yoghurt
1 kg chicken thighs, trimmed and cut into 3cm pieces
1 handful of coriander, chopped
2 tsp caster sugar
4 cm piece of ginger, finely chopped
60 ml extra virgin olive oil
0 Juice of 2 limes
1 cucumber, thinly sliced
2 tbsp sunflower oil
1 Soak eight wooden skewers in cold water for 20 minutes.
2 Combine the tikka masala paste with 280g yoghurt and season well. Coat the chicken in the marinade, then cover and refrigerate for 15 minutes.
3 Place the coriander stalks and leaves, sugar, ginger, garlic, olive oil and half the lime juice in a food processor and whiz until it is a coarse purée. Stir in the remaining 140g yoghurt. Season and set aside.
4 Meanwhile, toss the cucumber with the remaining lime juice. Season. Set aside.
5 Heat the sunflower oil in a pan over a medium-high heat. Thread chicken onto skewers, then cook, turning, for 8-10 minutes until cooked.
6 Serve the skewers with coriander dressing and cucumber salad.