Ingreadient :

• 4 chicken breasts, slashed
• 400g thick Greek yoghurt
• 5g ground coriander
• 1 tsp turmeric
• 10g mild red chilli powder
• 5g chaat masala
• Pinch saffron
• 5g garam masala
• 5g ground cardamom
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 15ml vegetable oil
• 200g basmati rice
• ½ tsp cumin seeds
• 1 cinnamon stick
• ½ tsp turmeric
• 2 cloves
• 4 cardamom pods, crushed
• 1 bay leaf
• 500ml water
• 25g butter
• Optional – fresh curry leaves
• 1 bunch mint leaves
• 1 bunch coriander
• 4 cloves garlic
• 2 green chillies
• 2 tbsp sugar
• 2 tbsp water
• 1 lemon, juice
• 1 tsp ginger
• 1 tsp salt
• 3 tbsp water
• 1 tsp asafoetida
• Few sprigs of mint and coriander, chopped

Direction :

1. Mix all the spices together with the yoghurt, cover the chicken in this marinade, cover in cling and pop in the fridge overnight.
2. Heat a tandoor until hot, place the chicken on skewers, then place in the tandoor for 10 minutes until it’s charred.
3. Blitz all the ingredients together for the chutney.
4. For the pilaf rice, fry the onion in the oil and cook for 10 minutes. Add the  spices, rice and 500ml water, cover in a cartouche or a lid, and cook for 20 minutes.
5. Remove the cartouche and dot the pilaf with butter.