Tandoori chicken/skewers

10 (about 1.5kg) chicken thigh fillets, cut into 3cm pieces 1/4 cup (60ml) tandoori paste 1/4 cup (60g) Farmers Union Greek Style Yogurt 2 teaspoons cumin seeds 2 teaspoons vegetable oil Baby pappadums, to serve Mango chutney, to serve Select all ingredients Add to my Shopping List Shop Ingredients Now[?] Looks like your closest store is Coles Earlwood, 2206. Change location RSPCA Approved Chicken Thigh Fillets 8-9 Pieces approx. 1.3kg pack $13.00 per 1kg $13kg Price ring Natural Pot Set Yoghurt 1kg $0.42 per 100g $4 20 ea Price ring Every day logo Method Step 1 Combine the chicken pieces, tandoori paste, yoghurt and cumin seeds in a medium bowl. Cover with plastic wrap and place in the fridge for 4 hours to marinate. Step 2 Brush a char-grill pan or barbecue with oil to lightly grease and preheat to high. Add one-third of the chicken pieces and cook, turning occasionally, for 2-3 minutes or until browned and cooked through. Transfer to a plate and cover with foil. Repeat in 2 more batches with remaining chicken. Thread two pieces of chicken onto a small skewer and place on a serving platter. Continue with remaining chicken pieces. Serve with baby pappadums and mango chutney, if desired.