Tikka Chicken

500g/1lb 2oz chicken breasts, skinned and cut into bite-size pieces,
3tbsp Mizkan Seasoned Rice Vinegar ,
1tsp ginger puree ,
2 large garlic cloves, peeled and crushed,
1tsp chilli puree,
6tbsp Greek-style yoghurt,
2tbsp melted butter.

Relish:
1/4 cucumber, finely diced ,
1/4 red onion, peeled and finely diced ,
1 tomato, finely diced,
2tbsp chopped fresh coriander,
1tbsp Mizkan Seasoned Rice Vinegar,
1/2tsp sugar.

1 Mix together the seasoned rice vinegar, ginger, garlic, chilli and yoghurt. Stir in the chicken pieces, cover and leave to marinate in a cool place for 4 hours.

2 Thread the chicken pieces on to skewers, place on a foil-lined grill rack and drizzle with the melted butter. Grill for 5 minutes, turning the skewers over half way and basting with the cooking juices, until the chicken is cooked through.

3 To make the relish, mix together the cucumber, red onion, tomato, coriander, seasoned rice vinegar and sugar. Serve with the hot tikka skewers and accompany with naan bread.