Mix all the spices together with the yoghurt, cover the chicken in this marinade, cover in cling and pop in the fridge overnight.
Heat a tandoor until hot, place the chicken on skewers, then place in the tandoor for 10 minutes until it’s charred.
Blitz all the ingredients together for the chutney.
For the pilaf rice, fry the onion in the oil and cook for 10 minutes. Add the spices, rice and 500ml water, cover in a cartouche or a lid, and cook for 20 minutes.
Remove the cartouche and dot the pilaf with butter.
Mix all the spices together with the yoghurt, cover the chicken in this marinade, cover in cling and pop in the fridge overnight.
Heat a tandoor until hot, place the chicken on skewers, then place in the tandoor for 10 minutes until it’s charred.
Blitz all the ingredients together for the chutney.
For the pilaf rice, fry the onion in the oil and cook for 10 minutes. Add the spices, rice and 500ml water, cover in a cartouche or a lid, and cook for 20 minutes.
Remove the cartouche and dot the pilaf with butter.