For the Charcoal Chicken

• Prepare a paste by placing the garlic, ginger and chillies in a mini-food processor and blitzing until a fine paste. Add 2 tablespoons to a medium bowl with the chicken, salt and lemon juice. Mix well and allow to marinate for 10 minutes. Set the remaining paste aside for the green chutney.
• In a small saucepan on high heat, add cashews and 1 cup of water. Bring to the boil and simmer  for 5-10 minutes. Allow to cool slightly and then remove the cashews with a slotted spoon and add to a mini-food processor. Grind into a fine paste.
• In a small frypan, toast the coriander seeds, cumin seeds and black peppercorns on low to medium heat, until fragrant.
• Allow to cool and grind to a fine powder in a spice grinder
• For the second marination of the chicken, add yoghurt, cashew paste, kasoori methi, chaat masala and 1-2 tablespoons of the ground spices to the chicken. Combine well and allow to sit for another 10-15 minutes.

For the Green Chutney

• Add 3 tablespoons of the ginger, garlic and chilli paste to the cannister of stick mixer with the coriander, mint, cumin seeds, yoghurt, sugar and salt.
• Blend to a fine paste. Taste for seasoning and add the chaat masala and lime juice.
• Place 1 tablespoon in a medium bowl for the green chutney and set the remaining aside in a serving bowl.

For the Sauce

• Add the ingredients to the bowl with the Green Chutney. Whisk together and adjust seasoning, as required.

For the Onion Salad

• Mix all the ingredients together in a serving bowl and set aside.

For the Roti

• Combine both flours and salt in a medium bowl.
• Add the ghee with 2/3 cup of water. Using hands, bring together, adding more water if required.  Knead to form a soft dough. Cover with a wet paper towel and allow to rest for 5 minutes.
• Divide the dough into quarters and divide each quarter in half to form 8 small balls.
• On a lightly floured surface, roll each ball to a flat round, approximately 18cm in diameter.
• In a dry frypan, on a medium heat, cook each roti for 3 minutes each side, or until golden and starting to char.
• Once cooked, brush with ghee and set aside.

For the Charcoal Chicken (Cont.)

• Prepare a hibachi or heat the grill of a barbeque. Thread the marinated chicken onto skewers.
• Cook through, whilst turning frequently and brushing with ghee.
• Once the chicken is cooked, toss it into the prepared sauce and serve warm with roti, green chutney and onion salad.