Tandoori Chicken Shashlik with Mint Chutney (Uzbek × North Indian)

Method

1. Stir the yogurt with the ginger, garlic, chilli powder, garam masala, cumin, turmeric, lemon juice, salt and half the oil. Cut the chicken into 4 cm pieces, add them and coat well. Cover and refrigerate for 2 h, or up to overnight.

   Add in this stepGreek yogurt 100 gFresh ginger, grated 10 gGarlic cloves, grated 2Kashmiri chilli powder (or mild paprika) 1 tspGaram masala ½ tspGround cumin ½ tspGround turmeric ¼ tspLemon (juice) ½Salt ¾ tspVegetable oil ¾ tbspBoneless chicken thighs 400 g

2. Make the chutney: blend the mint, coriander, chilli, yogurt, lime juice and salt until smooth, adding a spoonful of water if needed. Chill until serving.

   Add in this stepFresh mint leaves 10 gFresh coriander 10 gGreen chilli ½Plain yogurt (for the chutney) 5 tbspLime ½Salt (for the chutney) 1 pinch

3. Preheat the oven to 230 °C for 15 min, with a shelf in the upper third. Line a baking tray with foil and set a wire rack on it so the heat reaches all sides of the skewers.

   oven

4. Cut the bell pepper and red onion into 3 cm squares. Thread the chicken onto 4 skewers (soak wooden ones first), alternating with pieces of pepper and onion.

   Add in this stepGreen bell pepper 1Red onion 1

5. Lay the skewers on the rack, brush the vegetables with the rest of the oil and roast in the oven for 15 min, turning once halfway, until the chicken is charred at the edges and cooked through: 74 °C in the centre, with clear juices and no pink inside.

   Add in this stepVegetable oil ¾ tbsp

   oven

6. Serve hot with the mint chutney and naan or rice.