Tikka Masala Chicken with Roti

Prep: 20 minutes Cook: 15 minutes Serves: 4

Ingredients 1 cup coriander leaves 3 tbs garlic, finely chopped 2 tbs ginger, grated 3 tbs garam masala 2 tbs lemon/lime juice 1 cup double cream yoghurt 8 deboned chicken thighs, cut in half

2 red onions, cut into chunks 2 red peppers, cut into chunks 8 silver skewers or wood skewers soaked in water 1 tbs canola oil

FOR THE SAUCE

2 cups coriander, roughly chopped 2 garlic cloves, roughly chopped 1 tsp cumin 2 cups double cream yoghurt

TO SERVE 4-6 roti 1 red onion, cut into thin wedges

½ cucumber, sliced into ribbons 2 tomatoes, cut into wedges mint and coriander leaves 2 limes, halved METHOD

For the marinade, place the coriander, garlic, ginger, garam masala and lemon juice in a blender, and blitz until finely chopped.

Add the yoghurt and mix again until well combined, season to taste.

Pour the marinade onto the chicken thighs and mix well, so every piece is thoroughly coated, cover and refrigerate overnight or at least for 4 hrs – for the flavours to develop.

To make the sauce, place the coriander leaves, garlic, cumin and yoghurt in a blender and mix until smooth, season to taste.

To assemble, pre-heat oven to 180°C, then place a red onion wedge, a chicken piece and a red pepper onto each skewer, repeat this process until there are 4 pieces of chicken per skewer with veggies in between.

Drizzle skewers with canola oil and griddle in a hot pan for 2 mins on each side, place in a baking tray and cook for about 10-15 mins.

Place the skewers onto a warmed roti, scatter salad vegetables and drizzle sauce over. Top with coriander and mint leaves, and serve with a lime wedge.