Dry roast the gram flour on a low in a pan until it releases the aroma. Do not let it brown.

Take the boneless chicken, trim off the excess fat, wash and pat dry with a paper towel making sure there is no excess water. Cut into 1 inch cubes. Set aside.

In a food processor add all the ingredients of the marinade and process until well combined and all chopped up.

Add this marinade to the chicken pieces and mix well.

Refrigerate for 1-2 hours or even 1/2 hour if you are short of time.

Chop red bell pepper into 1 inch squares.

Skewer the chicken pieces and red bell pepper.

Grill them on a grilling pan, frying pan or even bbq grill.

Serve hot with naan and raita.

Enjoy!