Spiced chicken skewers with pickling spices (achari murgh tikka)
Achari murgh tikka has always been a family favourite. I first ate it as a young girl when our family visited Khyber at Fort in Mumbai, where it always feels like a special evening and the food is delicious. The achari spice mix includes fennel, cumin, mustard and nigella seeds, all coarsely crushed, but the secret is definitely using mustard oil. I recommend keeping a small bottle in your storecupboard.
■ Serves 4
640g boneless, skinless chicken thighs, cut into bite-size pieces
2 tbsp butter, plus extra melted
2 tbsp chickpea (gram) flour
1 tbsp mustard
