Combine the cornfed chicken, tandoori paste, yoghurt and cumin in a bowl. Thread onto skewers. Cover with plastic wrap and place in the fridge for 4 hours to marinate.

Brush a char-grill pan or barbecue with oil to lightly grease and preheat to medium high. Add the cornfed chicken skewers and cook, turning occasionally, for 5-7 minutes or until browned and cooked through.

Serve with baby pappadums, minted yoghurt, limes and mango chutney.