Grilled chicken shatkora with pickle and chapatis recipe
 Shatkora is a citrus fruit that is commonly cooked with in Bangladesh. You can find it in large Asian grocers. (If you can't find them, try lemons instead.) 2 chickens, jointed into pieces 2 chickens, jointed into pieces 2 tbsp vegetable oil5 garlic cloves, crushed4cm/1½in piece fresh root ginger, minced½ onion, finely chopped3 bay leaves3 cardamom pods, seeds only½ shatkora (available in Asian grocery stores), halved lengthways and thinly sliced1 large cinnamon stick¼ tsp ground turmeric¼ tsp chilli powder¼ tsp ground cumin ¼ tsp curry powder 2 tbsp vegetable oil 5 garlic cloves, crushed 4cm/1½in piece fresh root ginger, minced ½ onion, finely chopped 3 bay leaves 3 cardamom pods, seeds only ½ shatkora (available in Asian grocery stores), halved lengthways and thinly sliced 1 large cinnamon stick ¼ tsp ground turmeric ¼ tsp chilli powder ¼ tsp ground cumin ¼ tsp curry powder ½ tsp ground turmeric200ml/7fl oz plain yoghurt1 shatkora, juice only ½ tsp ground turmeric 200ml/7fl oz plain yoghurt 1 shatkora, juice only shatkora wedgeschapatis, warmed shatkora wedges chapatis, warmed Method For the pickle, heat the oil. Mix the garlic, ginger and onion together to form a paste. Add the paste to the pan. Add enough water to loosen a little and cook for a few minutes. Add the bay leaves and cardamom.Add the shatkora to the pan. Add a cinnamon stick, then the turmeric, chilli powder, cumin and curry powder. Cook on a low heat for 15 minutes. This is an instant pickle, so won’t keep for longer than three days in the fridge.For the marinade, mix together the ingredients and rub the paste into the chicken, working it in thoroughly to cover all the flesh and skin. Cover and marinate in the fridge for at leat 4 hours, or overnight.To cook the chicken, preheat the grill to high. Grill the chicken for 10–12 minutes on each side, or until cooked through. If needed, squeeze more shatkora juice onto the chicken during cooking.Serve the chicken with the shatkora pickle, wedges and chapatis. For the pickle, heat the oil. Mix the garlic, ginger and onion together to form a paste. Add the paste to the pan. Add enough water to loosen a little and cook for a few minutes. Add the bay leaves and cardamom. For the pickle, heat the oil. Mix the garlic, ginger and onion together to form a paste. Add the paste to the pan. Add enough water to loosen a little and cook for a few minutes. Add the bay leaves and cardamom. Add the shatkora to the pan. Add a cinnamon stick, then the turmeric, chilli powder, cumin and curry powder. Cook on a low heat for 15 minutes. This is an instant pickle, so won’t keep for longer than three days in the fridge. Add the shatkora to the pan. Add a cinnamon stick, then the turmeric, chilli powder, cumin and curry powder. Cook on a low heat for 15 minutes. This is an instant pickle, so won’t keep for longer than three days in the fridge. For the marinade, mix together the ingredients and rub the paste into the chicken, working it in thoroughly to cover all the flesh and skin. Cover and marinate in the fridge for at leat 4 hours, or overnight. For the marinade, mix together the ingredients and rub the paste into the chicken, working it in thoroughly to cover all the flesh and skin. Cover and marinate in the fridge for at leat 4 hours, or overnight. To cook the chicken, preheat the grill to high. Grill the chicken for 10–12 minutes on each side, or until cooked through. If needed, squeeze more shatkora juice onto the chicken during cooking. To cook the chicken, preheat the grill to high. Grill the chicken for 10–12 minutes on each side, or until cooked through. If needed, squeeze more shatkora juice onto the chicken during cooking. Serve the chicken with the shatkora pickle, wedges and chapatis. Serve the chicken with the shatkora pickle, wedges and chapatis.