Autumn warmers: Yoghurt marinated Tandoori chicken

A little spice is good at this time of the year.

A little spice is good at this time of the year. Yoghurt makes a great marinade for chicken; paneer is a fresh, unsalted white cheese with a dense, crumbly texture that goes well with spinach and spice.

Yoghurt marinated Tandoori chicken

2.5cm piece ginger, peeled

4 cloves garlic

1 green chilli

½ cup thick plain yoghurt

1 teaspoon mild paprika

½ teaspoon chilli powder

½ teaspoon garam masala

1 teaspoon ground coriander seed

Juice ½ lemon

650g skinless boneless chicken thighs, cut into bite-size pieces

To serve

Lemon wedges

Yoghurt

Indian bread such as roti or naan

Pound ginger, garlic and chilli to a paste. In a bowl, mix paste with yoghurt, paprika, chilli powder, garam masala, coriander and lemon juice; combine well. Add chicken pieces; mix well. Leave to marinate for 2-4 hours or overnight. Soak wooden skewers for at least 20 minutes. Preheat grill on medium. Shake off excess marinade; thread chicken pieces onto skewers. Grill for 8-10 minutes, turning skewers every couple of minutes, until cooked through and slightly charred. Serve with lemon wedges, yoghurt and Indian bread. Serves 4

Paneer with spinach

500g English spinach, rinsed

2 tablespoons ghee

150g paneer, cubed

1 small onion, thinly sliced

3 cloves garlic, thinly sliced

2 teaspoons grated fresh ginger

1 fresh small green chilli, deseeded and thinly sliced

1 teaspoon garam masala

½ teaspoon turmeric

Blanch spinach in a large saucepan of boiling salted water for about 20 seconds, then drain and cool. Squeeze out well; chop stalks and leaves. Squeeze again until no more water comes out. Heat ghee in a large frying pan over medium heat and fry paneer cubes until golden. Remove with a slotted spoon and drain on kitchen paper. Return pan to heat and add onion, garlic, ginger, chilli, spices and a pinch of salt; fry, stirring vigorously, until coloured but not burnt. Add spinach and paneer and stir until hot — it should catch a little, but watch it doesn’t burn. Taste for seasoning and serve. Serves 4 as a side dish

For a full archive of David Herbert’s recipes, go to theaustralian.com.au/life/food-wine/recipes