![]() ![]() This recipe is from Ainsley's Good Mood Food by Ainsley Harriott (Ebury Press, £20). Cut chicken into 2 inch cubes and bell peppers into 2 inch pieces. Taste it and adjust salt and spice level as needed. Add turmeric powder, red chilli powder, garam-masala powder, ginger-garlic paste and salt. In a mixing bowl, take a cup of plain thick yogurt. Add some chopped onions, tomatoes & cucumber to the mixture to make Raita to. Soak wooden skewers in a bowl of water for at-least 30 to 40 mins. Serve the kebabs sprinkled with chaat masala (if using). Mix cup of Mint Chutney with cup of yogurt & serve with tikkas and kebabs.If cooking on the barbecue or in a chargrill pan, cook on a lightly oiled grill/griddle for 8–10 minutes, turning and basting occasionally. You can char further under a hot grill if you like. Bake in the hot oven for 12–15 minutes or until golden, turning once. Drizzle or spray the skewers with a little oil and place on a wire rack above a baking tray.Skewer the paneer, peppers and onions onto 8 skewers, alternating as you go.Preheat the oven to 220☌/200☌ fan/425☏/gas mark 7 (or preheat the barbecue to medium-high).Put into a small bowl and chill until needed. Add the chillies, ginger, lemon juice, sugar, salt and yoghurt and pulse until you get a green sauce.To make the chutney, put the coriander and mint in a food processor with 1 tablespoon of water and blitz until well chopped. ![]() Leave to marinate for at least 30 minutes, or longer if you have the time. Add the paneer, peppers and onion pieces to the paste and toss to coat. Separate the red onion chunks into individual leaves.Add the yoghurt and a good squeeze of lemon juice and mix well to form a wet paste consistency. In a bowl, whisk together the oil, tikka masala paste, chilli powder, turmeric, garlic, ginger, cooled gram flour and ½ teaspoon salt.In a dry frying pan over a medium heat, toast the gram flour until lightly toasted and golden.1 x 2cm/0.5inch piece of fresh root ginger, peeled and chopped.1 –2 green chillies, de-seeded and chopped.1 bunch of coriander (cilantro), leaves picked (about 20g/1oz).2 red peppers, de-seeded and cut into 3cm/1inch chunksįor the coriander (cilantro) and mint chutney.1 x 500g/18oz block paneer, cut into 3cm/1inch pieces. ![]() 1 red onion, peeled and cut into 3cm/1inch chunks.1 x 3cm/1inch piece of fresh root ginger, peeled and grated.Mint Coriander Chutney (Pudina Chutney For Tikka/Kebab) 9 0. And, it introduces a good number of the core ingredients/spices used in Indian curries and Indian cooking overall. Recipes for mint coriander chutney pudina chutney for tikka kebab in search engine. If you have folks around your table who think they don’t like Indian food, the tikka is a good on-ramp. But I picked up Maya’s book about 10 years ago, and at that point there were only three recipes I wanted - samosas, chicken tikka (not masala), and cilantro-mint chutney.Įven though I now have a broader repertoire when it comes to cooking and eating Indian food, I come back to these dishes again and again because you can’t go wrong with good marinated grilled chicken and a fresh chutney. ![]() So, why Maya Kaimal, not Madhur Jaffrey, widely thought of as the authority on Indian cooking? I do have Madhur Jaffrey’s Illustrated Indian Cookery (both books live in the kitchen, which tells you something). You might recognize the name from her line of simmer sauces (the coconut curry is delish!) available at Costco and other stores. When I reach for an Indian cookbook, my go-to is Curried Favors: Family Recipes from South India. ![]()
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