Name: Bundoo Khan-style chicken boti tikka
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
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; 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; basmati rice or naan

Skewered marinaded chicken sticks on a white plate

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

Method

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.