Chicken Tikka Bowls with Kachumber

Chicken Tikka

• 24 oz boneless, skinless chicken breasts, cubed (1 in.)
• 4 oz yellow onions, quartered
• 4 garlic cloves
• 5 mint leaves
• 1 tsp ground coriander
• 1 tsp Chinese five spice
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp turmeric powder
• 1 tsp salt
• 1 tsp ground black pepper
• ¼ tsp ground cumin
• 3 ½ oz plain yogurt, plus extra to serve
• 1 - 4 tbsp vegetable oil, as needed to fry

Kachumber

• 6 oz red onions, quartered
• 15 sprigs cilantro, leaves and tender stems
• 1 tbsp lime juice
• 1 tsp white wine vinegar
• ½ tsp salt, to taste
• ¼ tsp chili powder
• 7 oz English cucumber, halved, deseeded, cut into half moons (¼ in.)
• 7 oz cherry tomatoes, halved
• steamed rice, to serve
  of mixed salad greens, to serve
• naan bread, to serve