Make a few slits in each of the chicken thighs, and put into a large glass bowl with the breast pieces.
Sprinkle with the lemon juice, paprika, chilli powder, chopped coriander and a good pinch of salt, and rub everything in. Leave to marinate for at least an hour.
Meanwhile, put the garlic, ginger, oil, cardamom, garam masala and yoghurt into a food processor and blend thoroughly until smooth.
Pour on to the marinated chicken and mix well. Cover and chill for as long as possible (at least an hour, overnight if possible).
Preheat the barbecue if you are using one, or set your oven to gas mark 4/180°C. Lift the chicken out of the marinade and shake off the excess.
If you are using the barbecue then thread the breast pieces and thighs on to long metal or bamboo skewers, leaving 3-4cm between each one, so that the heat can circulate.
Brush the chicken lightly with oil and brush the bars of the grate well with oil. Place the skewered chicken
and the legs on to the grate and cook directly over a high heat for 4 minutes each side. Use a wide spatula to release them from the grate a few times during the first 1-2 minutes,
Turn occasionally, so they are nicely marked by the grate and charred a little here and there. Lift the chicken off the grate on to a plate and brush with the melted butter.
Turn off the middle burner or push the coals to either side of the grate.
Return the chicken to the grate and continue to cook over an indirect high
White Bourgogne. St-Aubin, Pouilly-Fuissé, or Montagny.
6 boneless and skinless free-range chicken thighs
4 skinless free-range chicken breasts, cut into large pieces
Juice of ½ lemon
1 tablespoon paprika
2 teaspoons chilli powder
2 large handfuls of roughly chopped coriander
5 garlic cloves, crushed
Small piece fresh ginger, sliced
3 tablespoons sunflower oil, plus extra for brushing
2 teaspoons cardamom seeds, finely ground
2 tablespoons garam masala
250ml whole milk natural yoghurt
40g unsalted butter, melted
Basmati rice, to serve