Ingredients

• 2 chickens
• jointed into pieces
• 2 tbsp vegetable oil
• 5 garlic cloves
• crushed
• 4cm/1½in piece fresh root ginger
• minced
• ½ onion
• finely chopped
• 3 bay leaves
• 3 cardamom pods
• seeds only
• ½ shatkora (available in Asian grocery stores)
• halved lengthways and thinly sliced
• 1 large cinnamon stick
• ¼ tsp ground turmeric
• ¼ tsp chilli powder
• ¼ tsp ground cumin
• ¼ tsp curry powder
• ½ tsp ground turmeric
• 200ml/7fl oz plain yoghurt
• 1 shatkora
• juice only
• shatkora wedges
• chapatis
• warmed

Directions

• For the pickle
• heat the oil. Mix the garlic
• ginger and onion together to form a paste. Add the paste to the pan. Add enough water to loosen a little and cook for a few minutes. Add the bay leaves and cardamom.
• Add the shatkora to the pan. Add a cinnamon stick
• then the turmeric
• chilli powder
• cumin and curry powder. Cook on a low heat for 15 minutes. This is an instant pickle
• so won’t keep for longer than three days in the fridge.
• For the marinade
• mix together the ingredients and rub the paste into the chicken
• working it in thoroughly to cover all the flesh and skin. Cover and marinate in the fridge for at leat 4 hours
• or overnight.
• To cook the chicken
• preheat the grill to high. Grill the chicken for 10–12 minutes on each side
• or until cooked through. If needed
• squeeze more shatkora juice onto the chicken during cooking.
• Serve the chicken with the shatkora pickle
• wedges and chapatis.