When the weather is like this we love nothing more than staying in and devoting some time to making delicious comforting food, and this meal is the perfect warming antidote to a rainy day!
It’s actually a combination of two recipes, with an Ottolenghi number with spiced potatoes and veg on yogurt and coriander, topped up with spicy chicken tikka using an amazing Dishoom marinade.
It looks like a fair bit of work, but it was done in under an hour and was 100% worth it, bloody delicious - so grab your brolly, get out to the shops today and get cooking, you won’t regret it! 👊
Dishoom’s Chicken Tikka with Ottolenghi Chaat Masala Potatoes
Serves 4
For the Chicken Tikka
Ingredients:
500g boneless chicken
30g root ginger
2-3 cloves of garlic
2-3 green chillies
30ml rice vinegar
1 tsp chilli powder
1 tsp ground turmeric
1.5 tsp sea salt
2 tsp granulated sugar
1 tbsp olive oil
For grilling:
25g unsalted butter
Method:
Cut each thigh into 3 pieces and place in a bowl
Blitz all the other ingredients in a blender of mini food processor
Spoon over the chicken and turn to coat. Cover and leave in the fridge for as long as possible, up to 24 hours.
Take the chicken out 20 minutes before cooking
Heat the grill to high, thread the chicken onto skewers, and grill for 12-15 minutes, turning regularly and basting with the melted butter, until it’s nice and charred.
For the Chaat Masala
Ingredients:
750g baby new potatoes, cut lengthways into 1cm slices
2tbsp olive oil
1 tsp chaat masala (we got ours from Waitrose)
1/2 tsp ground turmeric
250g greek-style yoghurt
1/2 small red onion, thinly sliced
1 green chilli, thinly sliced
1 1/2 tsp coriander seeds, toasted
1 1/2 nigella seeds, toasted
Salt
Method:
Preheat the oven to 220c/200c Fan
Put the potatoes and 2 tsp of salt in a saucepan and cover with cold water
Bring to the boil over a medium-high heat and simmer for 6 minutes
Drain and pat dry
Line a large baking tray with baking paper and add the potatoes
Add the oil, chaat masala, turmeric, 1/3 teaspoon of salt and a good grind of pepper, then toss it all together to mix
Roast in the oven, stirring once or twice, for 35 minutes or until nice and golden
While it’s cooking make the coriander chutney and tamarind dressing…
For the coriander chutney
Ingredients:
30g fresh coriander
1 green chilli, seeds removed and roughly chopped
1 tbsp lime juice
4 tbsp olive oil
1/4 tsp of salt
Method:
Put all the ingredients in a blender of food processor and blitz.
For the tamarind dressing
Ingredients:
1 1/2 tbsp tamarind paste
1 1/2 tsp caster sugar
1/4 tsp chaat masala
Method:
Whisk the 3 ingredients together with 1 1/2 tsp of water until the sugar has dissolved.
Putting it all together:
Spread the yoghurt on a large round serving platter, or divide between individual plates
Top with the coriander chutney, then drizzle on half the tamarind dressing
Stack up the onion, chilli and potatoes, then that delicious chicken
Drizzle over the rest of the tamarind dressing and the seeds, and serve!
And they said healthy food was boring 🤤
#TeamGT #morethanjustagym
