1 medium white onion, peeled and finely chopped
2-3 cloves garlic, peeled and finely chopped
2.5cm/1in piece root ginger, peeled and grated
1 fresh red chilli, deseeded and finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp paprika
½ tsp turmeric
200g/7oz natural yoghurt
Juice of ½ lemon
Salt and freshly ground black pepper
4 chicken breasts, each about 150g/5oz, cut into 2.5cm/1in cubes
4 small red onions, peeled and cut into wedges
2 tbsp olive oil
Coriander leaves and lime wedges, to garnish
Place the onion, garlic, ginger, chilli, spices, yoghurt and lemon juice in a glass bowl. Season with salt and freshly ground black pepper and mix together. Stir in the chicken and chill in the fridge for at least 3 hours, ideally overnight.
Preheat the grill to hot and thread the marinated chicken onto skewers, alternating with the onion wedges. Place on a lightly oiled grill rack, drizzle with a little extra oil and cook under the preheated grill for about 8-10 minutes, turning once, until the onions are browned and the chicken pieces are cooked through.
Arrange on serving plates and garnish with coriander leaves and lime wedges for squeezing. Serve with a tomato, red onion and coriander salad, if liked, and warmed naan breads.