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Morning All
I fancy vegetable curry tonight and that got me thinking about some chicken tikka and doing this on the BBQ. I've never done chicken tikka before but its a simple enough recipe but will it matter to much that I dont have time to leave it to marinade over night?
I'm thinking of maybe a lentil dhal with added veg like cauliflower, beans, potato, onion, spinach and maybe chick peas too?
All served with some nice rice.
What say the masses?
I prefer a tarka marsala. It's like chicken but it's 'otter!
What you suggest works well as lentils are a good base for curries,
cant comment on meat as I dont eat it
I'm using this recipe for the dhal and will be adding veg to it:
400g mung dal (skinned yellow split mung beans)
4 cloves garlic, peeled and crushed
4cm piece of root ginger, peeled and cut into 4
1 tbsp turmeric
4 small green chillies, 2 finely chopped, 2 left whole
2 tbsp ghee or groundnut oil
2 shallots, finely sliced
1 tbsp cumin seeds
1 tsp mustard seeds
1 tsp crushed chilli
Fresh coriander, chopped to serve
I cant make it to hot for all concerned.
I'm guessing that with the chicken the flavour wont be as strong if its only marinaded for a coupke of hours instead of overnight. I may just make a spice mix, part fry the chicken with that and then finish of the BBQ.
Hmmm, off to Morrisons for my sins I go lol
[b]Onzadog[/b], you can't eat an Otter.
That's 'orrible. 🙂
Definitely chick peas in there though, and lentils.
It won't matter that you can't marinade. Obviously it'll improve the longer you leave it, but it's tasty even if you slop the paste/yoghurt on an hour before.
One thing I've found is the tikka paste tends to burn on the barbecue long before the chicken has cooked - I'd bung it in the oven for 20mins then finish off on the barbecue to put taste into it.
Cook from raw on the barby, but wrap loosely in tin foil. This retains the flavour and moisture. Take them out when done and quickly colour them up on the grill.