NG3 July/August 2020
Local business directory and community magazine
Local business directory and community magazine
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Chicken Tikka<br />
(traditional recipe)<br />
Serves 3-4<br />
500g boneless thighs or 3<br />
large chicken breasts<br />
For the marinade<br />
Knob of fresh root ginger<br />
2-3 garlic cloves<br />
2 green chillies (seeds left in if<br />
you like the heat)<br />
30ml rice vinegar<br />
1 tsp chilli powder<br />
1 tsp ground turmeric<br />
1 tsp salt<br />
2 tsp sugar<br />
1 tbsp veg oil<br />
Method<br />
Cube the chicken, place in a<br />
large bowl<br />
Marinade ingredients, blitz in a<br />
blender or food processor to a<br />
smooth paste<br />
Spoon marinade over the<br />
chicken pieces and turn them<br />
to coat. Cover with cling fi lm<br />
and place in the fridge for a<br />
minimum of 2 hours but ideally<br />
6 hours<br />
Remove marinated chicken<br />
from the fridge 20 minutes<br />
before you cook it so it comes<br />
back to room temperature<br />
Put 2-3 chicken cubes onto<br />
each skewer<br />
Grill for 12-15 minutes or<br />
bake in the oven 180°C for<br />
20-25 minutes or until cooked<br />
through<br />
Serve with pilau rice and naan<br />
breads<br />
Chicken Souvlaki<br />
4 boneless chicken breasts<br />
For the marinade<br />
4 tbsp extra virgin olive oil<br />
Juice of 1 lemon<br />
1 clove of garlic minced<br />
2 tbsp of dried oregano<br />
salt and freshly ground pepper<br />
Method<br />
Mix all your marinade<br />
ingredients together in a large<br />
bowl<br />
Cut the chicken into 2cm<br />
pieces and place them in the<br />
bowl. Use your hands to coat<br />
the chicken with the marinade.<br />
Cover the bowl with cling fi lm<br />
and place in the fridge for 30-<br />
60 minutes<br />
Assemble the chicken on the<br />
skewers and bake in the oven<br />
for 20 minutes 180°C or until<br />
cooked through<br />
Serve with Greek feta salad or<br />
warmed pitta breads<br />
Asian style chicken<br />
6 boneless chicken thighs or 3<br />
large chicken breasts<br />
For the marinade<br />
4 tbsp runny honey<br />
2 tbsp light soy sauce<br />
1 clove of garlic minced<br />
Knob of root ginger minced<br />
salt and freshly ground pepper<br />
2 tsp sunfl ower oil<br />
Method<br />
Mix all your marinade<br />
ingredients together in a large<br />
bowl<br />
Put the chicken pieces into the<br />
marinade and coat each piece.<br />
Cover the bowl and put in the<br />
fridge for 2 hours<br />
Pour the chicken and the<br />
marinade into an oven proof<br />
dish<br />
Cook in the oven 25 mins at<br />
180° . Every now and then<br />
spoon the marinade over the<br />
chicken<br />
Serve the chicken with any<br />
remaining sauce from the<br />
casserole dish with brown<br />
basmati rice and steamed<br />
broccoli
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