Blend the onion, ginger, garlic, lemon juice, and oil in a blender or food processor until smooth. Pour into a large bowl and whisk in the yogurt, salt, and spices to make the marinade.

Cut the chicken into large even cubes. Coat the pieces thoroughly in the marinade, cover, and refrigerate for at least 8 hours — up to 24 hours for the deepest flavour.

Heat your tandoor properly. Thread the marinated chicken onto skewers, leaving a little space between pieces for even cooking, and lower them into the tandoor.

Cook for about 20 minutes. The kebabs are done when the juices run clear and the internal temperature hits 75°C (165°F).

Rest for 5 minutes, then serve straight off the skewers with lemon wedges, sliced onions, and Raita or fresh Naan.

Tip: For a deeper red colour without extra heat, use Kashmiri red chili powder. For a smokier finish, use a pinch of smoked paprika in the marinade.

• 1 kg boneless chicken thighs, cut into cubes
• 1 large onion, quartered
• 2″ piece fresh ginger, peeled
• 3 cloves garlic
• Juice of 1 lemon
• ¼ Cup neutral oil
• 1 Cup plain yogurt (higher the fat % the better!)
• 2 tsp salt (or to taste)
• 1 Tbsp ground coriander
• 2 tsp ground cumin
• 1½ tsp turmeric
• 1 tsp garam masala
• 2 tsp Kashmiri red chili powder (or paprika for milder)
• ¼ tsp cayenne pepper (optional)
• metal skewers