Week Nine: Green Chicken

This recipe originally came from the July edition of the Sainsbury's Magazine and isn't particularly cheap - I cooked it on skewers on the barbeque instead of in whole pieces under the grill. 
Note: this needs to be marinated for several hours. Cost: £2.70 pp

Serves 4
Ingredients
Spices: 1tsp each cumin and fennel seeds
            1/2 tsp each black peppercorns and cloves
            Seeds from 4 cardamom pods
            7.5cm root ginger, peeled and chopped
            A large handful of mint leaves
            4 cloves of garlic, chopped
            1/2 tsp each turmeric, cinnamon and nutmeg
            2 green chillies, chopped

Others: 10 chicken breasts
            Juice of 1 lemon
            250g natural yoghurt
           
Toast the cumin, fennel, black peppercorns and cloves in a dry frying pan until you can really smell them, then grind with a pestle and mortar or a food processor, along with the cardamom seeds.
Blend the mint, ginger, garlic and chillies in a blender with a little water until you have a paste, then mix this into the yoghurt with everything on the spice list. Add the lemon and mix again.
Chop the chicken into strips about an inch wide and 2 long and toss in the marinade. Leave to infuse (in the marinade) for at least 2 hours. Put some bamboo skewers in water to soak.
Thread the chicken onto the soaked skewers.
Barbeque over a medium heat for approx. 15 minutes, depending on the heat.