Ingredients

• 800g/1lb 12 oz boneless chicken legs or breasts
• 150g/5½oz yoghurt
• 50g/1¾oz unsalted butter
• 80g/2¾oz chopped fresh ginger
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp red chilli powder
• plus extra if required
• ¼ tsp turmeric
• 2 limes
• juice only
• 2 tbsp tomato purée
• ½ tsp garam masala powder
• 50ml/2fl oz oil
• salt and white pepper
• to taste
• 100g/3½oz plain Greek style or live yogurt
• at room temperature
• 160ml/5½fl oz milk
• at room temperature
• 1–2 tsp salt
• 1–2 tsp sugar
• 500g/1lb 2oz plain white flour (preferably stone-ground organic)
• sifted
• 1 heaped tsp baking powder
• 3 tbsp extra-virgin rapeseed oil
• plus extra for kneading
• 1 heaped tbsp butter
• nigella seeds and poppy seeds
• to scatter (optional)
• 2 tbsp fresh coriander
• chopped
• 1 red onion
• finely sliced
• 2 tbsp fresh coriander
• chopped
• 2 tbsp fresh mint leaves
• chopped

Directions

• For the chicken tikka
• cut the chicken into cubes large enough to be skewered (about 4cm/1½in cubes). Rub salt and pepper into the chicken and set aside.
• In a blender
• add half the yoghurt and all the remaining tikka ingredients. Blend to a smooth paste. Transfer to a large bowl and whisk in the remaining yoghurt. Taste to check for spiciness and add more chilli if preferred.
• Mix the chicken in the yoghurt mixture. Cover with cling film and
• if possible
• leave the chicken to marinate in the fridge overnight
• or at least 4–5 hours.
• For the naan bread
• combine the yoghurt
• milk
• salt and sugar with 200ml/7fl oz water. Sift the flour and baking powder into a large mixing bowl and make a well in the centre. Pour in the liquid and 2 tablespoons of rapeseed oil. Mix to form a soft dough. Knead for 5–6 minutes
• or until the dough stops looking ragged and becomes smooth. Cover the bowl with a damp tea towel and set aside to prove for 30–40 minutes. Remove the dough and knead for another minute or two
• then return to the bowl. Cover and leave in a warm place for 1–2 hours.
• For the salad
• combine all the ingredients in a bowl. Refrigerate until ready to serve.
• To cook the chicken
• either preheat a grill to medium-high or prepare a barbecue. (If there is no other option you can use an oven set to its highest temperature.) Thread the chicken pieces onto metal skewers.
• Grill the chicken for 8–10 minutes
• basting occasionally with the yoghurt marinade. To check the chicken is cooked through
• take one of the largest pieces and cut in half. If there is no sign of pink and the juices run clear the chicken is cooked.
• To cook the naans
• lightly oil a work surface and divide the dough into 4–6 balls. Using your fingers or an oiled rolling pin
• flatten each ball into a round shape about 1cm/½in thick. Keep the remaining balls of dough under the damp tea towel as you work.
• Heat a large
• dry frying pan with a tightly-fitting lid over a medium heat. Transfer one circle of dough to the pan and cover securely with the lid. Cook the naan for 3–4 minutes. When it is golden-brown
• mottled and puffed up
• flip it over and cook the other side for 3–4 minutes. Repeat with the remaining dough.
• While the naan breads are cooking
• melt the butter and mix with the remaining rapeseed oil. As soon as the naans are cooked
• spread them generously with the melted butter mixture and scatter with sea salt
• nigella seeds and poppy seeds. Set aside for a few minutes.
• Alternatively
• preheat your oven to 250C/230C Fan/Gas 9. Place an uncooked naan on a large baking tray and bake on the top shelf one at a time. Turn when you see the bread rise and puffed. Once browned on both sides
• apply the butter mixture as above.
• To serve
• scatter the naans with chopped coriander and serve with the chicken tikka and salad.