Rosemary Chicken Tikka Recipe - Great British Chefs

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.

Ingredients

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First marinade

1 tbsp of ginger paste
1 tbsp of garlic paste
1/2 lemon, juiced

Second marinade

3 boneless and skinless chicken breasts, each one cut at an angle into 4 pieces
3 tbsp of Greek yoghurt
50ml of single cream
1 tbsp of vegetable oil
1 tsp green chillies, chopped
40g of mature cheddar, grated
1 tsp fresh ginger, chopped
1 tbsp of coriander stalks, chopped
40g of mozzarella cheese, grated
1 tbsp of rosemary, chopped
1/2 tsp ground white pepper
1 tsp dried rosemary powder
4 tbsp of chilli sauce
salt

Saffron and cardamom dip

3 saffron strands
2 tbsp of Greek yoghurt
1 tbsp of mayonnaise
1/2 lemon, juiced
1 pinch of ground fennel seeds
1 pinch of ground cardamom
1/4 tsp caster sugar
salt

Black olive khichdi

1 tbsp of vegetable oil
1 tbsp of unsalted butter
1 tsp cumin seeds
2 tbsp of onion, finely sliced
1 tsp fresh ginger, finely chopped
1 tsp green chillies, finely chopped
80g of basmati rice
300ml of vegetable stock, warmed
1 tbsp of Greek yoghurt, lightly whisked
1 tsp unsalted butter
3 tbsp of chopped black olives
salt

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4 pipettes

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

For the second marinade, mash the cheeses together in a bowl

40g of mozzarella cheese, grated
40g of mature cheddar, grated

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

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

3 saffron strands

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

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

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

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

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

4 tbsp of 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

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Vineet Bhatia

While Vineet Bhatia has borrowed from European traditions to plate up his food, the manner and matter of his dishes are unmistakably those of India, handled with immense sophistication and personal panache.