Sprinkle with some chat masala and a squeeze of lemon juice. Remove the chicken from the skewers and divide it between plates. Place the sautéed spinach in the centre of the plates. To serve, scrape the mint chutney towards the edges of the plate – make sure the quantity is enough to serve with two pieces of chicken tikka. Sauté the spinach until wilted, remove from the heat and season with salt and pepper. Heat a drizzle of oil in a frying pan over medium heat. Thread the chicken onto skewers keeping an even distance between the chicken pieces.īake for 15-20 minutes or until just cooked but still juicy. Transfer to a bowl and stir in the yoghurt, black salt, chat masala and lemon juice. Meanwhile, for the mint chutney, place the coriander, mint, green chillies and salt in a blender and process into a fine paste. This process will allow the marinade to cold cook the chicken and make it tender. While it may keep for longer, there is a risk of discolouration which is not super pleasant.As required, salt and freshly ground black pepperĥ00 g skinless and boneless chicken thighsįor the chicken tikka, place all the ingredients except the chicken in a bowl and combine well.Īdd the chicken, stir to coat well, then cover and refrigerate for at least 4 hours. Chutney-no coriander no mint chutney recipes (23) Mayonnaise coriander mint leaves chutney Coriander & mint chutney Sabudhana dal vada tomato and mint. Store leftover chutney in an airtight jar or container for up to 3 days. Most of my favourite equipment can be found on my storefront. This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. If you are a fan, feel free to add some in!
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