Rosemary chicken tikka, chilli pipette and black olive khichdi
by Vineet Bhatia
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Ingredients
Spices & Dried Herbs
1 tbsp of ginger paste
1 tbsp of garlic paste
2 tsp green chillies, chopped
1 tbsp of coriander stalks, chopped
4 tbsp of chilli sauce
1 pinch of ground cardamom
1 tsp cumin seeds
Fruit & Vegetables
1 lemon, juiced
2 tbsp of onion, finely sliced
Fresh Meat
3 boneless and skinless chicken breasts, each one cut at an angle into 4 pieces
Dairy
6 tbsp of Greek yoghurt
50ml of single cream
2 tbsp of unsalted butter
Oils & Vinegars
2 tbsp of vegetable oil
Cheese
40g of mature cheddar, grated
40g of mozzarella cheese, grated
Salad & Fresh Herbs
2 tsp fresh ginger, chopped
3 saffron strands
Store Cupboard
1 tbsp of rosemary, chopped
1/2 tsp ground white pepper
1 tsp dried rosemary powder
salt
1 tbsp of mayonnaise
1 pinch of ground fennel seeds
1/4 tsp caster sugar
80g of basmati rice
300ml of vegetable stock, warmed
Delicatessen
3 tbsp of chopped black olives