I am always looking to innovate and make recipes simpler. My Wife always chooses a Chicken Shashlik, when we are in an Indian Restaurant. She loves the peppers, onions on a sizzler dishwith marinated chicken. This got me thinking and I decided to make a curry version.
I have kept the ingredients simple, for ease of cooking and maximum flavour. I hope you enjoy cooking this recipe. Please read all the recipe first, before cooking to get the stages right.
Ingredients
900g to one kilo of Chicken Breast, about four chicken breast, cut into bite size tikka pieces
1 tablespoon of butter ghee and four tablespoons of vegetable oil
4 tablespoons of olive oil
One onion finely chopped/ diced
Greek style full fat yogurt 100g
3 tablespoons of lemon juice
I teaspoon of red food colour
Three green chillies, finely sliced
Three Spanish bell peppers (three colours) cut out the pith and seeds, slice into small triangular
shapes, about the same size as chicken pieces
Mango Chutney, four table spoons (115g)
Two small red onions quartered and divided into petals
On carton of 300g passata
Two tablespoon of garlic paste
One tablespoon of ground coriander powder
One tablespoon of cumin seeds
Four black cardamon
One table spoon of sea salt flakes (or to taste)
One teaspoon of coarse ground black pepper
Two tablespoons of Kashmiri chilli powder
Two teaspoon of turmeric powder
One table spoon of dried methi leaves
Small handful of chopped fresh coriander leaves
200ml water
I shall break down the methods needed to cook, as you will need to marinade the chicken
Method
Marinade the Chicken
The chicken needs to be marinaded for about three hours or overnight. Alway remove from
fridge about an hour before cooking needs to be room temperature
Preparation
Chop and dice the veg, and get the spices ready.
Let's get cooking
Enjoy!