Murgh kay tikkay or Murgh tikka

Ingredients

• 800g/1lb 12oz boned chicken (thighs, legs or breast), cut into 4cm/1½in cubes
• ½ tsp ground turmeric
• 40g/1½oz unsalted butter, softened
• 40g/1½oz peeled fresh root ginger
• 6 garlic cloves, peeled
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Kashmiri chilli powder (or more, to taste)
• 2 tbsp lime juice
• ½ tsp garam masala
• 2–3 tbsp rapeseed or sunflower oil
• 150g/5½oz Greek-style yoghurt
• salt and ground black pepper
• 2 peppers, mixed colours preferably, sliced
• 2.5–4cm/1–1½in piece fresh root ginger, shredded or chopped
• 1–2 green chillies, chopped (or to taste)
• 5–6 sprigs fresh coriander with leaves and stems, chopped
• 8–10 fresh mint leaves, shredded
• 1–2 red onion, thinly sliced
• 1 lime, juice only (a good squeeze)
• 1–2 tbsp vegetable oil
• 8 chapatis or tortillas, to serve

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