Tikka chicken skewers with tomato salad, rice & yogurt

Preheat the grill to high and soak 8 wooden skewers in cold water, or use metal ones. Line a baking tray with foil. Cook the rice according to pack instructions. Put the marinade in a large bowl and combine with 50g of the yogurt. Add the chicken and mix until thoroughly coated.

Thread the chicken onto the skewers, put onto the tray and grill for 15 minutes, turning halfway through, or until the chicken is cooked, the juices run clear and there is no pink meat.

Meanwhile, make the salad by combining the tomatoes, onion, chilli, coriander, chaat masala and lemon juice. Season and serve alongside the chicken skewers with the rice and the remaining yogurt.