Chicken Tikka with Raita and Green Chutney
This is a very versatile recipe as the paste can be used for all types of meat, fish, and seafood. Leaving the ingredients to marinade overnight is essential for the flavours to really kick in.
Kay Singh
Kay Singh is author of The Mostly Indian Batch Cookbook and recipe developer at Campbells Prime Meat. The recipes featured come from the book, with cooking a connection to Kay’s cultural roots as a British Asian.
Chapli Kebabs
These kebabs are incredibly versatile and work very well with salad, raita, and green chutney.
