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Rosemary chicken tikka Recipe

2 years ago

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 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.
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Passive Time 450 minutes
Servings
MetricUS Imperial
Ingredients
First marinade
Second marinade
Saffron and cardamom dip
Black olive khichdi
Equipment
Passive Time 450 minutes
Servings
MetricUS Imperial
Ingredients
First marinade
Second marinade
Saffron and cardamom dip
Black olive khichdi
Equipment
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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
  2. For the second marinade, mash the cheeses together in a bowl
  3. 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
  4. Add the chicken to the yoghurt marinade and leave in the fridge for 6 hours
  5. 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
  6. 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
  7. 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
  8. 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
  9. Add the yoghurt and some salt and cook until the rice is tender. Stir in the butter and chopped black olives
  10. To finish the chicken heat the oven to 190°C/Gas 5
  11. 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
  12. Rest for 2 minutes. Sprinkle dried rosemary powder on the chicken before serving
  13. 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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