For the Chicken:

• 400g (14 oz) chicken breast, cut into 2-3 cm (~1″) cubes

For the Tandoori Marinade:

• 35g ginger (thumb-sized piece), grated
• 3 garlic cloves, mashed into a paste
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1 tablespoon Kashmiri chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 15g fresh coriander, finely chopped (1/3-1/2 packed cup)
• 1 tablespoon lemon juice
• 2 tablespoons cooking oil
• 50g (1/4 cup) yogurt

For Garnish & Serving:

• Freshly chopped coriander
• Chapati or naan
• Mint & cucumber raita
• Kachumber salad