Rosemary chicken tikka, chilli pipette and black olive khichdi
This exciting chicken tikka dish is served with a pipette full of chilli sauce to impress your guests and let them control how much spice they want. Vineet Bhatia from Rasoi has concocted an innovative take on the classic tikka recipe.
Servings4
Passive Time450 minutes
Ingredients
First marinade
- 1tbsp of ginger paste
- 1tbsp of garlic paste
- 1/2 lemonjuiced
Second marinade
- 3 boneless and skinless chicken breastseach one cut at an angle into 4 pieces
- 3tbsp of Greek yoghurt
- 50ml of single cream
- 1tbsp of vegetable oil
- 1tsp green chillichopped
- 40g of mature cheddargrated
- 1tsp fresh gingerchopped
- 1tbsp of coriander stalkschopped
- 40g of mozzarella cheesegrated
- 1tbsp of rosemarychopped
- 1/2tsp ground white pepper
- 1tsp dried rosemary powder
- 4tbsp of chilli sauce
- Salt
Saffron and cardamom dip
- 3 saffron strands
- 2tbsp of Greek yoghurt
- 1tbsp of mayonnaise
- 1/2 lemonjuiced
- 1pinch of ground fennel seeds
- 1pinch of ground cardamom
- 1/4tsp caster sugar
- Salt
Black olive khichdi
- 1tbsp of vegetable oil
- 1tbsp of unsalted butter
- 1tsp Cumin seeds
- 2tbsp of onionfinely sliced
- 1tsp fresh gingerfinely chopped
- 1tsp green chillifinely chopped
- 80g of basmati rice
- 300ml of vegetable stockwarmed
- 1tbsp of Greek yoghurtlightly whisked
- 1tsp unsalted butter
- 3tbsp of chopped black olives
- Salt
Equipment
- 4 pipettes
Instructions
- For the rosemary chicken tikka, mix all the ingredients and 1 teaspoon of lemon juice for the first marinade. Add the chicken pieces and set aside for 20 minutes
- For the second marinade, mash the cheeses together in a bowl
- Add the ginger, chilli, coriander stalks, rosemary, white pepper and some salt and mix well, then add the cream, yoghurt and oil and mix to a smooth paste
- Add the chicken to the yoghurt marinade and leave in the fridge for 6 hours
- For the saffron and cardamom dip, dry roast the saffron in a small frying pan over a very low heat. Soak it in 2 tablespoon of hot water for half an hour
- Mix together the Greek yoghurt and mayonnaise, then stir in the saffron water. Add 1/4 teaspoon of lemon juice, fennel, cardamom, sugar and salt, mix well and pass through a very fine sieve. Store in the fridge
- To make the black olive khichdi heat the oil and butter in a pan over a medium heat and add the cumin seeds. As they splutter, add the sliced onion, ginger and green chilli
- Sauté till the onion turns light golden. Stir in the rice, pour in the vegetable stock and bring to the boil. Reduce the heat and simmer until the stock has been absorbed and the rice is almost done
- Add the yoghurt and some salt and cook until the rice is tender. Stir in the butter and chopped black olives
- To finish the chicken heat the oven to 190°C/Gas 5
- Thread the chicken on to 2 skewers, set them over a roasting tin and roast for 9 minutes. Baste once or twice with any leftover marinade
- Rest for 2 minutes. Sprinkle dried rosemary powder on the chicken before serving
- Position the chicken on the plate, and push the pipette nozzle slightly into it so it stays standing. Arrange the rest of the components around the meat and serve
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