Marinade:

1. Mix together all the marination ingredients (do not add the chicken at this stage).
2. Ensure marinade is mixed together well, adjust seasoning and orange colour as needed.
3. Next, add your marinated chicken pieces to the yoghurt mixture and use your hands to evenly coat the chicken in the marinade.
4. Leave the chicken to marinate for about an hour (you may also leave to marinate the chicken overnight, this way the chicken absorbs all the flavours in the marinade better).
5. Once the chicken has been left to marinate, skewer on the clay oven seekhs and cook to perfection in the clay oven (alternatively when cooking at home, cook in the oven at 180ºC for 20-25 minutes until the chicken has cooked through and juices are running clear.
6. Enjoy with a salad or naan bread and don’t forget the mint chutney

Naan Bread-Restaurant Recipe

Dipna says: The word Naan is derived from a Persian word ‘non’ which refers to bread. So in actual fact when you say naan bread, really you are saying bread bread! A naan is the most popular flat bread served with South Asian food, in particular accompanying food from Northern India. Naan is said to have originated in Persia. Persian cuisine had a huge influence on Indian cuisine during the time of the Mughal Empire.

Dipna says: The recipe used for naan in the restaurant is suitable to be cooked in the clay oven due to the intense heat of the clay oven which cooks the bread differently to a domestic oven. The below recipe is suitable for when making naan bread at home in the oven and the result is soft, fluffy naan that tastes delicious.

1. Start by mixing together the yeast and hot water, leave to one side for a few minutes.
2. In a separate bowl, mix together the plain flour, onion seeds, sugar, salt, vegetable oil and milk, followed by the yeast and warm water mixture.
3. Knead to a soft somewhat sticky dough (add a little more oil if too sticky).
4. Leave the dough to prove for an hour or so, covered with a slightly damp cloth.
5. Split the dough evenly into 5-6 balls (approximately 90-100g each), dip into a little flour and roll out to the desired size and shape (if you are adding chopped coriander, do so at this stage by pressing it down onto the naan bread and start rolling out).
6. Put the naan bread onto lightly greased oven trays and cook in the oven at 250ºC for 2 ½ minutes only.
7. Remove from the oven, brush with butter/ghee and serve.

Please note:

If you do not want to cook the naan in the oven, put each naan bread (one at a time) on to a wire rack and cook over the gas flame turning 4/5 times to cook both sides evenly. A medium heat is required to cook using this method. You still get great results, soft and fluffy naan bread!

You can also stuff your naan with fillings such as cheese, chilli and garlic.

Mint and Coriander Chutney (1 portion)

Dipna says: This fresh mint and coriander chutney is perfect with many appetisers and snacks, especially samosas, onion bhajis/pakoras, tandoori tikkas, fries and as a topper for your favourite chaats. It’s simple to whizz up and tastes super yummy.

1. Once you have done all your prep, you can get started by putting all of your ingredients (apart from the lemon juice and yoghurt if you are using it) into a blender.
2. Blend together the mint leaves, coriander, green chillies, salt, sugar, roasted cumin seeds, cumin powder, amchoor, lemon juice and a little water to help blend (if it requires a little more water in the middle of blending, go ahead and add more).
3. Once the chutney is blended, adjust the seasoning as required (you can mix in the yoghurt and sugar at this point if you wish to have a mint yoghurt chutney).
4. Serve up with your favourite Indian snacks and starters, particularly tandoori chicken tikka.