Nisha Katona's Indian finger food

Nisha Katona serves up an Indian finger food feast with a twist - perfect if you're entertaining this weekend.

Tandoori chicken and courgette

Serves 4Prep: 10 minutes, plus marinatingCook: 20 minutes

Ingredients:4 chicken drumsticks, skinless and slashed2 courgettes chopped into big chunks6 tbsp natural yoghurt1 tbsp paprika1 tbsp garlic puree1 tsp saltJuice ½ lemon1 tsp turmeric2 tbsp garam masala2 tbsp vegetable oil

Method:

• Preheat the oven to 200C/gas 6

• In a bowl mix the yogurt, paprika, garlic puree, salt, lemon juice, turmeric, garam masala and oil together. Pour some over the courgettes and add the chicken to the remaining yogurt mix. Rub in well. Marinade for an hour if possible, or overnight or cook straight away.

• Place the chicken drumsticks on an oven tray and bake for 15 - 20 minutes, or until thoroughly cooked through.

• Bake the the courgette chunks either separately or on the same baking tray 10 minutes into cooking the chicken. Serve with raita.

Raita

Prep: 5 minutes

Ingredients:1 cup natural yogurtPinch of salt1 tsp cumin powderSqueeze lemon juice¼ grated cucumber

Method:

In a small bowl mix the yogurt, salt, cumin, lemon and cucumber. Serve with the all the Indian finger food recipes.

Keema toasties

Makes 4Prep: 15 minutesCook: Approximately 40 minutes

Ingredients:4 tbsp vegetable oil1 large onion, finely diced1 tbsp garlic puree1 tbsp ginger puree/paste250g minced lamb or beef2 tbsp garam masala1 tsp turmeric¼ tsp chilli powder227g can chopped tomatoesSaltCoriander leaf, chopped to garnish8 square slices white (medium) breadButter, for spreading

Method:

• Heat the oil in a wide based pan. Fry the onion, ginger and garlic purees, stir in the mince, garam masala, turmeric, chilli powder, tomatoes and salt. Cook for around 25 minutes, until thickened and browned.

• Butter the 8 slices of the bread. Place butter side down on the board and fill with the lamb keema mixture. Top with the remaining bread, butter side on the outside to make 4 sandwiches.

• Place in batches in a sandwich toaster and cook according to your toasters instructions, until golden brown. Carefully remove and repeat.

• Slice the sandwiches into quarters, and allow to cool slightly before eating. Sprinkle with coriander and serve with Raita and the Tandoori Chicken and Courgette.

• TIP: If you do not have a sandwich toaster, use the keema to fill a warm pitta pocket or just serve with naan bread or roti.