Prep: 20 mins (plus 20 to 30 mins marinating) · Cook: 15 to 20 mins · Serves: 4 · Naturally gluten-free

The chicken version of Neetu's tawa tikka. Yoghurt for tenderising, tandoori powder for the colour, and a tablespoon of Chilli Chutney to push fresh green heat all the way through the cubes. No oven, no skewers, no faff. A hot griddle does the lot in under twenty minutes.

Why you'll love this

• One pan, no oven, no grill

• Yoghurt marinade keeps the chicken tender

• Heat baked through, not sitting on top

• Naturally gluten-free

• Same method works for lamb, fish or veg

Ingredients

Main

• 1½ cups chicken cubes

• 2 tbsp yoghurt

• 1 tbsp olive oil

• Oil for greasing and cooking

Spices

• 1 tsp tandoori powder

• 1 tsp garlic powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• ¼ tsp turmeric powder

• Salt, to taste

The Mama Sood's bit

• 1 tbsp Mama Sood's Chilli Chutney

To serve

• Rice

• Salad

• Extra chutney on the side

Method

• Place the chicken cubes in a large bowl. Make a space in the middle and add the yoghurt, Chilli Chutney, tandoori powder, garlic powder, cumin, coriander, turmeric, olive oil and salt. Mix into a smooth marinade.

• Turn the chicken through the marinade until every cube is coated. Set aside for 20 to 30 minutes. Longer is better if you have the time.

• Heat a non-stick tawa or griddle over a medium heat and grease with a little oil. Lay the chicken on, leaving a bit of space between the pieces, and cook for a few minutes on each side until golden brown and cooked through.

• Cook the rest of the chicken in batches the same way, using a little extra oil as needed.

• Serve hot with rice, salad and a spoon of chutney on the side.

Serving suggestion Pile onto basmati rice with a kachumber salad and extra chutney for a proper plate. Wrap into roti with sliced onions and yoghurt for a quick lunch. Or thread onto skewers after marinating and cook on the barbecue for a smoky finish.

Mama's tip Always check the biggest piece before serving. Chicken cubes vary in size and the smaller ones cook faster than you think on a hot tawa. Cut the largest one open and look for clear juices and no pink in the middle. Better to take a piece off the heat than to let the whole batch dry out.

About the chutney Mama Sood's Chilli Chutney is what makes this taste like proper tikka rather than just spiced chicken. One tablespoon mixed through the yoghurt gives you fresh green chilli, coriander and a sharp herby heat that goes all the way into the meat. The tandoori powder brings the colour and the warm spice, the chutney brings the bite. Together they do the work that a tandoor normally would.