Chicken Tikka and Mint Chutney - Chef Recipe by Harry Dhanjal

Ingredients

1 Tbs olive oil
500 g baby spinach
As required, salt and freshly ground black pepper
1 tsp chat masala
Lemon wedges to serve

Chicken tikka:

100 g full cream yoghurt
4-5 strands saffron 
1 Tbs Mustard oil
2 tsp ginger and garlic paste 
2 tsp garam masala 
1 tsp salt 
3-4 green chilli, chopped 
1 tsp chat masala 
1/2 lemon, juiced 
500 g skinless and boneless chicken thighs
100 g full cream yoghurt

Mint chutney:

1 bunch coriander 
1 bunch mint 
1-2 green chillies, chopped 
Pinch salt 
500g Greek yoghurt
2 tsp chat masala 
1 tsp black salt 
1/2  lemon, juiced

Method

For the chicken tikka, place all the ingredients except the chicken in a bowl and combine well.

Add the chicken, stir to coat well, then cover and refrigerate for at least 4 hours. This process will allow the marinade to cold cook the chicken and make it tender.

Meanwhile, for the mint chutney, place the coriander, mint, green chillies and salt in a blender and process into a fine paste. Transfer to a bowl and stir in the yoghurt, black salt, chat masala and lemon juice. Refrigerate until needed.

Preheat the oven to 180 C.

Thread the chicken onto skewers keeping an even distance between the chicken pieces.

Bake for 15-20 minutes or until just cooked but still juicy.

Heat a drizzle of oil in a frying pan over medium heat. Sauté the spinach until wilted, remove from the heat and season with salt and pepper.

To serve, scrape the mint chutney towards the edges of the plate – make sure the quantity is enough to serve with two pieces of chicken tikka. Place the sautéed spinach in the centre of the plates.

Remove the chicken from the skewers and divide it between plates.

Sprinkle with some chat masala and a squeeze of lemon juice.

Recipe provided by Atta Restaurant