Murgh tikka (chicken tikka)

Serves 4 Starters and mains

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Method

A few hours or up to a day before, cut the chicken into bite-sized cubes. Rub in some salt and pepper and set aside.

In a blender or small food processor, add all the masala ingredients, except the butter and half the yoghurt, and blend to a smooth paste, stopping and scraping down the sides as necessary. Transfer to a bowl and whisk in the remaining yoghurt. Check for spiciness to suit your palate and add more chilli if you like.

Add the chicken to the marinade and mix to coat evenly, then cover and leave in the fridge for at least 4–5 hours or overnight.

When ready to cook, preheat the grill to medium – make sure it is not too hot or the chicken will burn before it cooks through. Alternatively, preheat the oven to 230C/ 210C F/Gas 8.

Thread the meat on to eight pre-soaked wooden skewers, then lay them on the grill rack or a rack in a roasting tin. Grill for around 15 minutes or bake for 8-10 minutes until well browned and cooked through, but still juicy and tender, basting with the melted butter and turning occasionally.

Meanwhile, put all the ingredients for the mint yoghurt dressing in a blender and
whizz to purée to a smooth consistency. Season to taste and keep in the fridge until ready to serve.

Remove the hot chicken from the skewers and serve with the mint dressing, salad and chapatis.