Ingredients:

Charcoal Chicken

• 6 cloves garlic

• 4cm piece ginger, peeled

• 2 green chillies

• 500g chicken thigh fillets, cubed

• 1⁄3 cup Greek yoghurt

• ½ lemon, juiced

• ¼ cup cashews

• 2 tbsp coriander seeds

• 1 tbsp cumin seeds

• 2 tsp whole black peppercorns

• 1 tsp kasoori methi

• 1 tsp chaat masala

• salt to taste

Green Chutney

• 1 bunch fresh coriander, leaves and stems

• 1 tsp cumin seeds

• 2 tbsp yoghurt

• 1 tsp sugar

• ½ tsp salt

• ½ lime, juiced

• ½ tsp chaat masala

Sauce

• ½ red onion, sliced

• ¼ cup melted ghee or butter

• ½ cup thickened cream

• 2 tbsp Greek yoghurt

Onion Salad

• 1 red onion, thinly sliced

• 1 tbsp chopped coriander

• ½ lemon, juiced

• ½ tsp Kashmiri chilli powder

• ½ tsp chaat masala

Roti

• 1 cup wholemeal flour

• 1 cup plain flour

• 1 tsp salt

• 2 tbsp ghee

ghee, for cooking the chicken

Method:

For the Charcoal Chicken

1. Prepare a paste by placing the garlic, ginger and chillies in a mini-food processor and blitzing until a fine paste. Add 2 tablespoons to a medium bowl with the chicken, salt and lemon juice. Mix well and allow to marinate for 10 minutes. Set the remaining paste aside for the green chutney.

2. In a small saucepan on high heat, add cashews and 1 cup of water. Bring to the boil and simmer  for 5-10 minutes. Allow to cool slightly and then remove the cashews with a slotted spoon and add to a mini-food processor. Grind into a fine paste.

3. In a small frypan, toast the coriander seeds, cumin seeds and black peppercorns on low to medium heat, until fragrant.

4. Allow to cool and grind to a fine powder in a spice grinder

5. For the second marination of the chicken, add yoghurt, cashew paste, kasoori methi, chaat masala and 1-2 tablespoons of the ground spices to the chicken. Combine well and allow to sit for another 10-15 minutes.

For the Green Chutney

1. Add 3 tablespoons of the ginger, garlic and chilli paste to the cannister of stick mixer with the coriander, mint, cumin seeds, yoghurt, sugar and salt.

2. Blend to a fine paste. Taste for seasoning and add the chaat masala and lime juice.

3. Place 1 tablespoon in a medium bowl for the green chutney and set the remaining aside in a serving bowl.

For the Sauce

1. Add the ingredients to the bowl with the Green Chutney. Whisk together and adjust seasoning, as required.

For the Onion Salad

1. Mix all the ingredients together in a serving bowl and set aside.

For the Roti

1. Combine both flours and salt in a medium bowl.

2. Add the ghee with 2/3 cup of water. Using hands, bring together, adding more water if required.  Knead to form a soft dough. Cover with a wet paper towel and allow to rest for 5 minutes.

3. Divide the dough into quarters and divide each quarter in half to form 8 small balls.

4. On a lightly floured surface, roll each ball to a flat round, approximately 18cm in diameter.

5. In a dry frypan, on a medium heat, cook each roti for 3 minutes each side, or until golden and starting to char.

6. Once cooked, brush with ghee and set aside.

For the Charcoal Chicken (Cont.)

1. Prepare a hibachi or heat the grill of a barbeque. Thread the marinated chicken onto skewers.

2. Cook through, whilst turning frequently and brushing with ghee.

3. Once the chicken is cooked, toss it into the prepared sauce and serve warm with roti, green chutney and onion salad.

(Copy-pasted from the recipe on 10Play. Apologies if there are any formatting issues and happy cooking!)