Bundoo Khan-style chicken boti tikka

Bundoo Khan-style chicken boti tikka

Sumayya's Pakistani chicken tikka is the real deal – thread marinated chicken onto bamboo skewers and serve with tamarind chutney
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. 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.
  2. 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.