Indian Summer recipes with The Spice Tailor. Grilled Tandoori Chicken and Keralan Coconut Mudcrab Curry.

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The Spice Tailor recipes
📷 Jason B

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Try out these delicious Indian Summer recipes.

Grilled Tandoori Chicken with Wholegrain Salad and Mint Yoghurt

Serves 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients
For the chicken skewers
1 pack of The Spice Tailor Original Tikka Masala
500g chicken thigh (around 4 large) or breast fillets (we use thigh as it is tastier and juicier), cut into large bite-sized pieces
Salt and freshly ground black pepper
2 tsp. lemon juice
1 good tsp. garlic paste (around 2 large cloves)
1 tsp. ginger paste
2 tbsp. plain thick yoghurt

For the salad
1 avocado, chopped
150g cherry tomatoes, halved
2 gem lettuce, washed well, dried and torn into large pieces
4” cucumber, thinly sliced
3 tbsp. pumpkin seeds, lightly roasted
250g cooked whole grains such as barley, spelt, buckwheat etc. (we buy a packet of mixed cooked ones)

For the minted yoghurt dressing
4 tbsp. extra virgin olive oil
8g (a handful) mint leaves, washed and the extra water shaken off
20g (two good handfuls) fresh coriander leaves and stalks, washed
Good pinch of sugar
5 tsp. cider or white vinegar
125g thick plain yoghurt

Method

  • Pre-heat the fan-assisted grill setting of your oven to 225°C. Line a baking tray. Soak your wooden skewers in a long jar.
  • Place the chicken in a non-reactive bowl, and add the lemon juice, garlic paste, ginger paste and 1/3 tsp. salt. Mix well and leave to marinate for 20 minutes.
  • Meanwhile, blend together the ingredients for the dressing. Taste and adjust seasoning.
  • Add both sauces from the pack and the 2 tbsp. yoghurt into the chicken and stir well to incorporate. Leave for a further marinade if you have time, ideally 30 minutes but longer if you have time.
  • Thread onto skewers, keeping them close but not too tight. Place on your baking tray, ideally not touching the base. You can use long skewers and a small deep baking tin, so the edges hang over the side. If you can’t find one, then don’t worry, you can cook them on a foil-lined baking tray. Place under the grill (we put them on the upper shelf) and grill for 7-9 minutes, or until just cooked. You can baste with the pan juices towards the end. Turn the grill up to 240°C and grill for another 2 minutes, or until there is light charring on the upper surface.
  • Meanwhile, combine all the salad ingredients together and pour over the dressing. Toss to mix and place on your plate or platter.
  • Remove the chicken and place the skewers on the salad, pour over the pan juices and serve.
The Spice Tailor | Grilled Tandoori Chicken
📷 The Spice Tailor | Grilled Tandoori Chicken

Keralan Coconut Mudcrab Curry

Serves 2-3
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:
1 pack of The Spice Tailor Keralan Coconut Curry
1 whole mudcrab
40ml oil
Basmati rice
Green chilli
Fresh coriander
Fresh cucumber
Optional extra: Roti Paratha

Method:

  • Start by preparing the crab – Remove the carapace, and the gills and flush the gut cavity with salty water. Cut the crab in half, then cut the halves in half again between the four legs.
  • Separate the claws from the body and, using the back of a knife, gently crack each section of the claws so the flavour can penetrate the flesh.
  • Bring the oil to heat over a medium-high flame in a wok or large frying pan. Add the whole spices from your spice sachet and fry for 30 seconds to infuse the flavour into the oil.
  • Place your crab into the wok and toss until the crab is coated in the oil. Place the lid on and let the crab partially steam for 6 minutes, turning every 2 minutes.
  • Add your sauce sachet along with a good splash of water and toss to cover the crab completely. Reduce to medium heat, place the lid on, and cook for 8-10 minutes.
  • Serve on a bed of seasoned basmati rice and garnish with mint, green chilli and slices of fresh cucumber.
    Additionally, use roti paratha to soak up all of the beautiful juices.
The Spice Tailor | Keralan Coconut Mudcrab Curry
📷 The Spice Tailor | Keralan Coconut Mudcrab Curry