Chicken boti tikka, Bundoo Khan style

Family weekend trips to our favourite open-air barbecue restaurant meant we’d get to eat boti tikka with flatbreads and tamarind chutney – as the grown-up chat bored me, that was the only reason I’d willingly go along. For this recipe, you’ll need some bamboo skewers to thread the cubes of chicken on; remember to soak them for at least half an hour so they don’t get singed in the oven. Serve with naan or basmati rice.