Cut the chicken into bite size pieces and place in a large bowl. mix
together the yoghurt, ginger, chilli powder, garlic, turmeric, ground
coriander, cumin, lemon juice, and 2 tbsp oil. Pour over the chicken and
let marinate for 5 hours. Grill the chicken on skewers but not until
fully cooked.
Heat the rest of the oil the tomato sauce and
tomato paste in a wok. When it is hot, lower the heat slightly and add
the chicken, cooking for 8-10 minutes or until tender.
Garnish with fresh coriander leaves and onion,
serve with naan bread and balsamic rice.
