Chicken with black spices and a saffron and cardamom yogurt

For the tamarind chutney: in a saucepan, combine all the ingredients except the ground ginger and black salt. Bring to the boil, lower the heat and simmer gently for 1 hour 30 minutes.

Pass through a sieve. Stir in the ground ginger and black salt.

For the black spice masala: preheat the oven to 150C/gas 2.

Spread the spices on a baking tray and gently roast until they release an aromatic aroma. Blend the spices in a coffee grinder until finely ground and store in an air tight container.

For marinade 1: puree the ginger, garlic and chilli to a paste with the olive oil. Add the lemon juice, black spice masala and a pinch of salt. Rub this mixture into the chicken morsels and leave to marinate for 2 hours.

For marinade 2: stir the ingredients into the marinating chicken and marinate for at least another 6 hours or, better still, over night.

For the saffron and cardamom yogurt: put the saffron and cardamom pods in a small saucepan with a little water and boil until the water has reduced and the saffron has released its colour and flavour.

Combine the yoghurt and mayonnaise in a bowl and stir through the saffron-infused water.

Preheat the oven to 200C/gas 6 or preheat a grill to hot.

. Thread the chicken onto skewers and cook in the oven or under a hot grill until cooked through.

. Serve with saffron and cardamom yogurt and a green salad and garnish with toasted sesame seeds.

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