Rosemary chicken tikka, chilli pipette and black olive khichdi


Share recipe




First marinade

Second marinade

Saffron and cardamom dip

Black olive khichdi

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
  • 1 tsp dried rosemary powder
Fill the pipettes with the chilli sauce
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
Share recipe