Preparation steps 1 Soak the wooden skewers in water for 30 min. 2 Peel and grate the ginger. 3 Peel and finely chop the garlic. 4 Squeeze the lemon. 5 Cut the chicken into 3 cm cubes. 6 Mix the chicken with half the lemon juice and a pinch of salt. 7 Leave to rest for 15 min. 8 Mix a third of the yoghurt with the ginger, garlic, garam masala, paprika, most of the cumin, the turmeric, the chilli flakes and half the oil. 9 Coat the chicken in this marinade. 10 Cover and leave to marinate for 2 h in the fridge. 11 Grate the cucumber. 12 Squeeze the grated cucumber in a clean tea towel to press out the water. 13 Chop the mint. 14 Mix the rest of the yoghurt with the cucumber, mint, a pinch of cumin and a pinch of salt. 15 Keep the raita in the fridge. 16 Rinse the basmati rice in cold water until it runs clear. 17 Leave the rice to soak in cold water for 20 min. 18 Finely slice the onion. 19 Cut the tomatoes into small dice. 20 Chop the coriander. 21 Mix the onion, tomatoes and coriander with the rest of the lemon juice and a pinch of salt. 22 Preheat the oven grill to 240 °C. 23 Bring a large pan of salted water to the boil. 24 Drain the rice and tip it into the boiling water. 25 Cook the rice uncovered for 10 min until just tender. 26 Drain the rice and leave it to rest for 5 min, covered. 27 Thread the chicken onto the skewers. 28 Lay the skewers on a rack set over a baking tray. 29 Brush the skewers with the rest of the oil. 30 Grill for 8 min. 31 Turn the skewers over. 32 Grill for another 6 to 8 min until the edges are lightly charred. 33 Leave the skewers to rest for 3 min. 34 Serve the skewers with the rice, the onion and tomato salad and the raita. 