Chicken Tikka with Poori Bread

Ingredients

Chicken and rice

• 1 whole chicken, cut up, cleaned and soaked in lemon, salt, vinegar and oil
• Whole five-spice (bay leaf, cardamom, cinnamon, cloves, nutmeg, black pepper)
• 2 cups Abu Bint or basmati rice
• 1 large onion, grated
• 1 large onion, finely chopped
• 1/2 head of garlic, crushed
• 1/2 cup olive oil
• Salt
• Black pepper
• 2 tbsp vegetable oil
• 2 tbsp whole black peppercorns
• 1/4 tsp red food coloring
• 7 tomatoes, peeled and blended
• 2 tbsp tomato paste
• 1 tsp hot sauce (to taste)
• 1 chicken stock cube
• A squeeze of lemon

Poori bread

• 2 cups flour
• A pinch of salt
• A pinch of turmeric
• 1 tbsp warm vegetable oil
• Water for kneading
• Plenty of oil for frying

Method

1. Boil the chicken, skim off the foam, add the whole spices and simmer for half an hour until cooked.
2. Marinate the chicken with the grated onion, crushed garlic, olive oil, salt, black pepper and lemon juice for at least two hours.
3. Rice: soften the chopped onion in oil, add the salt and stock cube, then the strained chicken stock at 1 1/2 cups per cup of rice, and the peppercorns. When the water has evaporated, make a well on one side and pour in a tablespoon of water mixed with 1/4 tsp coloring, without stirring. Cook until done and stir when serving.
4. Roast the marinated chicken in the oven until browned (or over charcoal if available).
5. Poori: knead the dough well and let it rest at least an hour. Shape into equal balls, rest 10 minutes, then roll out with a dusting of flour so they do not stick. Fry each for a few seconds per side and cover with a bag so they do not dry out.
6. Sauce: simmer the blended tomatoes with 1/4 cup chicken stock, 2 tbsp tomato paste and hot sauce to taste. Serve with the rice.