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Method

1. To make the chicken kebabs, put the yoghurt into a food processor or blender with the ginger, garlic, basil leaves, garam masala, chilli flakes, cumin seeds and salt. Blitz until you have a smooth, vibrant green purée and pour it all over the chicken. Cover and leave to marinate for at least 30 minutes.

2. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. To make the salad, put the beetroots in a roasting tin and roast for about 30–45 minutes, or until a knife can slide through them easily. Remove from the oven and leave to cool before peeling away the skins.

3. Thinly slice three quarters of the beetroots and arrange on a platter. Set aside the rest of the beetroot for the raita. Make a dressing by combining the oil, lemon juice, half the red chilli, the cumin seeds and sliced beetroot stalks, if using, together in a pestle and mortar. Add the basil leaves and salt to taste and bruise the leaves lightly. Spoon the dressing over the sliced beetroot.

4. To make the raita, grate the reserved beetroot and combine with the buttermilk, remaining chilli and cumin in a bowl. Season with salt.

5. To serve, place a griddle pan over a high heat and brush the pan lightly with the oil. Add the chicken thighs and griddle for 5–7 minutes on each side until cooked all the way through. Serve the chicken with the beetroot salad and raita.