Chicken tikka with samosas and salad

It was a kind of meal full of Indian restaurant starter items; chicken tikka, lamb samosas, spiced chicken spring rolls, salad, mango chutney and minty yoghurt sauce.

I bought the spring rolls and samosas from the Sweet Mart in Easton, an Indian supermarket of which I have written before, and deep-fried them so they were warm and crisp to eat with our meal.

The chicken was cubed skinless breast meat marinated all day in a mixture of yoghurt, lemon juice, lime juice, salt, black pepper, cardamom powder, turmeric, Kashmiri chilli powder, ground cloves and ground cinnamon, ground cumin and ground coriander, together with a tablespoonful of tomato purée.

This was then threaded onto skewers and grilled until the edges took on a bit of charring.

The salad was the traditional iceberg lettuces, cucumber, tomatoes and chopped mild red chillies as a garnish and the yoghurt sauce was made from some Greek yoghurt thinned down with some milk, with some turmeric powder and mint sauce whipped in.

As an impersonation of the kind of thing you could get in a curry house, I have to say that it was pretty good.

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