TANDOORI CHICKEN TIKKA
Serves 4 Takes 45-50 minutes, plus marinating
INGREDIENTS
• 650g/1lb 6½oz boneless, skinless chicken thighs, cut into bite-sized pieces
• Butter, for basting and cooking
• Juice of ½ lime
• A generous pinch of chaat masala
For the marinade
• 3 cloves garlic, peeled• 2.5cm/1in piece fresh ginger, peeled• 6 tbsp Greek yoghurt• 2 heaped tsp chickpea flour• 1½ tsp Kashmiri chilli powder• ¼ tsp garam masala• 2 tsp ground coriander• ½ tsp ground cinnamon• ½ tsp saffron strands, crushed• 1 tbsp dried fenugreek• A pinch of sugar• Salt, to taste
