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
Ingredients
- ½tsp chilli powder
- ½tsp crushed black peppercorns
- ¼tsp ground turmeric
- 1tsp cumin seeds , roasted in a dry frying pan and ground
- 1tsp coriander seeds , roasted in a dry frying pan and ground
- ½tsp garam masala
- ½tsp unsmoked paprika
- 3garlic cloves , crushed
- 10 ½cm piece of ginger , peeled and finely grated
- 1lemon , juiced
- 4skinless chicken breast fillets , cut into 2cm cubes
- 2tbsp sunflower oil
- 100g dried tamarind
- 4tbsp dark brown soft sugar
- 1tsp cumin seeds , roasted in a dry frying pan
- ½tsp crushed black peppercorns
- ½tsp chilli powder
- basmati rice or naan
Instructions
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.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.