I like to also add some chopped flaked almonds on top of the skewers for added crunch.

If you’re making these midweek, you can use shop bought naan or even use the Deli Kitchen Greek flatbreads brushed with garlic butter.

Ground almonds are a classic korma ingredient. They add gentle creaminess and a subtle nutty flavour that makes the sauce feel rich and comforting, without needing lots of cream or butter. They also help the yoghurt-based marinade cling to the chicken, keeping it juicy when grilled or air fried. You can leave them out the dish will still be creamy and flavourful. They just add a little extra richness and that classic korma feel.

Chicken skewers: Store in an airtight container in the fridge for up to 3 days. Delicious served cold in wraps or chopped through salads.