For the marinade, finely grate the ginger
and garlic (you should have 1 rounded
tbsp of each), then mix them together.
Put half of this mix into a medium bowl,
then stir in the yogurt, lime juice, chopped
coriander, chilli, garam masala, paprika
and turmeric. Heat a small heavy-based
dry pan, tip in the cumin, coriander and
fenugreek seeds, then heat briefly until
toasted and smelling fragrant (they will
start to jump in the pan). Remove and
grind to a powder using a pestle and
mortar. Stir half into the yogurt mix (save
the rest for the sauce). Stir the chicken
chunks into the spiced yogurt until well
coated. Cover and leave to marinate for
at least 30 mins, or overnight if you like.
Meanwhile, make the sauce. Heat the
oil in a large pan. Add the onions, then fry
over a medium heat for about 10 mins,
stirring occasionally, until softened and
turning brown. Stir in the remaining
ginger and garlic, and stir-fry for 2 mins.
Mix in the paprika, turmeric, garam
masala, chilli and the rest of the toasted
cumin, coriander and fenugreek. Cook for
1 min, stirring to scrape up the bits from
the bottom of the pan. Stir in the tomato
purée, then 150ml water. Cook for 1 min.
Carefully transfer to a food processor or
blender. Process to a thick, fairly smooth
sauce. Return to the pan, pour in another
150ml water, then set aside. Can be
made a day ahead. Soak the rice in cold
water for up to 30 mins.
Heat the grill to high. Thread the
chicken onto 8 wooden skewers (soaked
first), then balance them across a baking
tray lined with foil, so they are slightly
raised over it. Grill for 12-15 mins until
cooked and slightly charred around the
edges. Meanwhile, drain the rice, then
tip into a pan with 375ml water. Bring to
a boil, then cook over a low heat, covered,
for 8 mins. Remove from the heat but
leave covered for 5 mins. Cook the peas
in boiling water for 3 mins, drain. Fluff up
the rice with a fork, then toss in the peas.
When ready to serve, reheat the sauce,
stirring in any juices from the chicken and
a drop more water to thin if necessary
(it should be quite thick). Remove from
the heat, stir in the yogurt, then season
with a pinch of salt. Serve the chicken
skewers with the rice, a scattering
of coriander and lime wedges.