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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.
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.
