Bundoo Khan-style chicken boti tikka

Ingredients

• ½ tsp chilli powder
• ½ tsp crushed black peppercorns
• ¼ tsp ground turmeric
• 1 tsp cumin seeds, roasted in a dry frying pan and ground
• 1 tsp coriander seeds, roasted in a dry frying pan and ground
• ½ tsp garam masala
• ½ tsp unsmoked paprika
• 3 garlic cloves, crushed
• 2½cm piece of ginger, peeled and finely grated
• 1 lemon, juiced
• 4 skinless chicken breast fillets, cut into 2cm cubes
• 2 tbsp sunflower oil

TAMARIND CHUTNEY

• 100g dried tamarind
• 4 tbsp dark brown soft sugar
• 1 tsp cumin seeds, roasted in a dry frying pan
• ½ tsp crushed black peppercorns
• ½ tsp chilli powder

TO SERVE

• basmati rice or naan

Description

• STEP 1

  In a large bowl, mix the spices, garlic, ginger and salt with the lemon juice. Add the chicken and coat well, then leave in the fridge to marinate for at least 1 hr but preferably overnight. Meanwhile, soak six bamboo skewers in water and make the chutney. Put the tamarind into a small pan with 150ml of water, the sugar, spices and 1 tsp of salt. Bring to the boil and stir for 10-15 mins, or until the tamarind breaks up and the sugar and salt have dissolved. Strain through a fine mesh sieve into a bowl, discarding the tamarind seeds and cumin seeds.

• STEP 2

  Heat the oven to 180C/160C fan/gas 4 and line a baking tray with baking paper. Thread about four chicken pieces onto each skewer, then put on the baking tray. Brush the chicken with oil and cook for 20-25 mins or until the chicken is brown around the edges and cooked through. Serve hot with the bowl of chutney alongside and your choice of basmati rice or naan.