Chicken marinated in yoghurt and spices and served with a sweet mango dip.
Blend the yoghurt with the tomato purée and spices. Stir in the chicken pieces. Cover and allow to marinate for one hour in the refrigerator.
Thread the chicken onto 8 satay sticks or 4 skewers and place under a pre-heated grill for 15-20 minutes, turning occasionally. If using the barbecue, cook over the coals on a rack for 20 minutes, turning the skewers occasionally.
Mix the dip ingredients together and serve with the kebabs.
The hot Indian spiced kebabs are balanced by the cooling dip - great for starters or as a snacks.