4 skinless, boneless chicken breast hakves, cubed
1 onion, finely chopped
1 inch piece root ginger, finely chopped
1 red chili, seeded and finely chopped
2 garlic cloves, finely chopped
1 tsp ground turmeric
1 tsp chili powder
1 1/8 cups heavy cream
Salt and ground black pepper
Juice of 1/2 lemon
2 tbsp chopped fresh cilantro
Juice of 1 lime
Handful of fresh cilantro leaves, to garnish
2 tbsp vegetable oil
Place the chicken breasts in a large bowl and mix with the ginger, garlic, chili, salt, pepper, cilantro, lime juice, and 1 tbsp of the oil. Set aside for 2 hours.
Preheat the broiler to high. Thread the chicken on to skewers and cook under the broiler for 12 minutes or so, turning frequently until well brwned.
Meanwhile, heat the remaining oil in a large pan and cook the onion and chili for 5-8 minutes until dark golden. Add the turmeric and cook for 30 seconds. Stir in the cream and cook gently for a couple of minutes.
Slide the chicken off the skewers and stir into the creamy sauce. Simmer for 5 minutes or so until the chicken is cooked through.
Check the seasoning, adding some lemon juice to taste, and serve with rice. Garnish with the cilantro.