Oven roasted chicken tikka (murghi na tikka)

From recipe book: made in India cooked in Britain

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 200°C/400°F/gas 6. Line two oven trays and coat them with a very thin layer of oil.

Step 2

2. Pick the chicken thighs over to remove any excess fat, then chop into small pieces, around 3cm x 2cm, and set to one side in a bowl.

Step 3

3. Using a pestle and mortar, bash the ginger, garlic and green chilli with a pinch of salt until it turns into a paste. Add the paste to the chicken pieces, followed by the rest of the ingredients and 1/2 teaspoons of salt (or to taste). Mix thoroughly and cover. Leave to marinate for at least 15 minutes and up to a few hours (the longer the better).

Step 4

4. Shake any excess marinade off the chicken (or else you'll end up with a curry) and distribute the chicken between the two oven trays, so that you don't crowd them. Cook for around 20 minutes, turning the pieces over after 10 minutes so that they cook evenly.

Step 5

5. Serve the chicken tikka with some salad leaves or chaat salad, and drizzle with mint and yoghurt chutney.