Chet Sharma served up a tasty Indian lahori chicken (BBQ chicken with kebab masala and yoghurt sauce) on Saturday Kitchen.

The ingredients for the yoghurt are: 1kg live cultured plain yoghurt, For the marinated chicken, 4 chicken breasts, boneless and skin removed (150g each), 2 tbsp garlic paste, 3 tbsp ginger paste, 3 tbsp lemon juice and 1 tsp salt.

For the lahori marinade: 30g garam masala, 10g garlic paste, 20g ginger paste, 1 tbsp salt, 2 tbsp mustard oil, 250g strained yoghurt (from recipe above) and 50g whipping cream.

For the kebab masala: 10g dried fenugreek leaves, lightly toasted, 1g dried mint, 2g black salt, 9g chaat masala, 2g green mango powder, 2g kashmiri chilli powder, 2g garam masala and 200g salted butter, plus extra melted butter for basting (or ghee for basting).

For the yoghurt whey sauce: 600g yoghurt whey (from the recipe above), 300g whipping cream, 60g cashew nuts, roasted until light golden, 5 cardamom pods, crushed, 50g fresh root ginger, peeled, finely chopped and crushed into a paste, plus 1 tsp finely, chopped fresh root ginger, 1 tsp finely chopped coriander stalks, 1 tsp finely chopped green chillies and salt.

See more Indian recipes in the book titled: Indian Chicken Recipes available from Amazon now.