Ingredients: Chicken Tikka
500g boneless chicken thighs or breast
Metal or wooden skewers

Tikka Sauce:
30g ginger
2-3 garlic cloves
10g green chillis
30ml rice vinegar
1 tsp chilli powder
1 tsp turmeric powder
1 1/2 tsp sea salt
2 tsp granulated sugar
1 tbsp veg oil
2 lime wedges

Ingredients: Fried Rice
3 cups basmati rice
1 onion
4-6 garlic cloves
1 red pepper
1-1/2 snap peas
1/2 salt
1/2 pepper
1-2 tbsp ghee or olive oil
3 serrano chillis
1/2 cup peanuts or cashews
10-15 curry leaves
1 tbsp black mustard seeds
1 tsp cumin seeds
1 tsp turmeric
1 tsp coriander
2 limes

Method: Chicken Tikka
Step 1: Cut the chicken into chunks and place it into a large bowl. ‘

Step 2: For the sauce, blitz all the Tikka sauce ingredients together in a food processor until smooth paste forms. Marinate the chicken until the paste fully covers all pieces, cover and leave to marinate in the fridge for 6-24hrs.

Step 3: Remove chicken 20mins before cooking and if you are using wooden skewers, make sure to soak in water before use.

Step 4: Heat the grill to high, thread the marinated chicken onto skewer sticks making sure to leave space between each piece so the heat can penetrate. Grill for 12-15mins, turning and basting with butter regularly until deep golden brown.

Serve with lime wedges and your Indian style rice.

Method: Fried Rice
Step 1: In a large pan, heat ghee or olive oil over medium heat. Add chopped onion and saute until tender, then add garlic and your red pepper/snap peas, cooking until tender - don’t overdo it - you want them bright, crisp and vibrant. Season with salt and pepper and set them aside in a bowl.

Step 2: In the same pan, over medium heat, add 2 tablespoons of ghee or olive oil coating the pan well.
Add the 3 split serrano chilies and your peanuts or cashews. Stir for 3-4 minutes until fragrant.

Step 3: Next, add the curry leaves and cook for 1 minute before adding your mustard seeds, cumin seeds, and chili flakes. Stir until mustard begins to pop, about 30-45 seconds.

Step 4: Add your cooked basmati rice to the pan, and stir to combine. Add in salt, turmeric, and coriander powder, mixing it all in. Add your vegetables back and, saute until heated through.

Garnish with scallions, coriander, and some lime juice and serve with your chicken tikka skewers.