Delicious chicken tikka (taken from Sereena, Alexa and Priya Kaul. The Three Sisters Indian Cookbook)
800g skinless chicken breasts fillets cut into bite sized pieces
1/4 teaspoons salt
Juice of 1/2 a lemon
4 tablespoons chopped coriander
4 garlic cloves, chopped
4cm piece root ginger, chopped
2 green chillis, deseeded and chopped
200ml Greek yogurt
1/2 teaspoon nutmeg
1/2 teaspoon chilli
1 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/2 teaspoon ginger
1 tablespoon oil
To baste: 25g butter
Mix all marinade ingredients and coat chicken pieces. Leave covered in the fridge overnight.
Preheat oven to 190 c/ gas mark 5.
Transfer chicken to a roasting tin, cook for 10 mins. Turn pieces over and baste with melted butter. Cook for a further 10-20 mins until cooked through and starting to brown.