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Rosemary chicken tikka, chilli pipette and black olive khichdi

Rosemary chicken tikka, chilli pipette and black olive khichdi

Rosemary chicken tikka, chilli pipette and black olive khichdi

PT7H30M

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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
  • 1 tbsp of ginger paste
  • 1 tbsp of garlic paste
  • 1/2 lemon, juiced
  • 3 boneless and skinless chicken breasts, each one cut at an angle into 4 pieces
2
For the second marinade, mash the cheeses together in a bowl
  • 40g of mozzarella cheese, grated
  • 40g of mature cheddar, grated
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
  • 1 tsp fresh ginger, chopped
  • 1 tsp green chillies, chopped
  • 1 tbsp of coriander stalks, chopped
  • 1 tbsp of rosemary, chopped
  • 1/2 tsp ground white pepper
  • 50ml of single cream
  • 3 tbsp of Greek yoghurt
  • 1 tbsp of vegetable oil
  • salt
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
  • 3 saffron strands
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
  • 2 tbsp of Greek yoghurt
  • 1 tbsp of mayonnaise
  • 1/2 lemon, juiced
  • 1 pinch of ground fennel seeds
  • 1/4 tsp caster sugar
  • salt
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
  • 1 tbsp of vegetable oil
  • 1 tsp unsalted butter
  • 1 tsp cumin seeds
  • 2 tbsp of onion, finely sliced
  • 1 tsp fresh ginger, finely chopped
  • 1 tsp green chillies, finely chopped
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
  • 80g of basmati rice
  • 300ml of vegetable stock, warmed
9
Add the yoghurt and some salt and cook until the rice is tender. Stir in the butter and chopped black olives
  • 1 tbsp of Greek yoghurt, lightly whisked
  • salt
  • 1 tsp unsalted butter
  • 3 tbsp of 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
  • 1 tsp dried rosemary powder
13
Fill the pipettes with the chilli sauce
  • 4 tbsp of chilli sauce
14
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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Rosemary chicken tikka, chilli pipette and black olive khichdi

 
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