Chicken Tikka with Mint-Cilantro Chutney

Ingredients

• 700 g boneless, skinless chicken thighs, cut into bite-size pieces
• 1 yellow onion, cut into bite-size pieces
• 1 green bell pepper, cut into bite-size pieces
• 2 tbsp olive oil
• 1 tbsp fresh ginger, finely grated
• 3 cloves garlic, finely grated
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• 1 tsp fine salt
• 1 cup fresh mint, leaves, loosely packed
• 1 cup fresh cilantro, leaves and tender stems, loosely packed
• 3 tbsp water
• ½ cup fresh pear, peeled and finely grated

Method

1. Season chicken with ginger, garlic, turmeric, cinnamon, and salt.
2. Blend mint, cilantro, water, and pear into a smooth chutney.
3. Heat olive oil; sear chicken in batches until browned outside.
4. Set aside the kids' share; finish cooking it in the pan.Kids’ plate comes out here
5. Add onion and bell pepper; cook until tender with browned edges.
6. Return remaining chicken; simmer until tender, then serve with chutney.10 min timer