Chicken Tikka Peach Sabzi


Chicken Tikka Peach Sabzi

Full of flavour and a little virtuosity, char grilled chicken soaked in spice aromatics cuddling alongside juicy, fleshy peach and a wild rice super green salad. There’s no room for hunger or guilt just gutsy flavours and satisfaction. 

Makes 4 portions

  • 500 skinless boneless chicken thighs cut into bite size pieces
  • 2 tbs thick Greek yoghurt
  • 2 tsp gram flour
  • 1 tbs garlic paste
  • 1 tbs ginger paste
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1 tsp garam masala powder
  • 1 tsp coriander powder
  • Pinch of saffron powder
  • Salt to taste
  • Butter for basting
  • 1 tsp chaat masala
  • Juice of ½ a lemon
  • 1 peach sliced into segments for garnish
  • Black onion seeds to scatter on top

Sabzi Salad

  • 200g pre-cooked wild rice, rinsed, cooled and coated in 1 tbs of olive oil
  • 2 tbs vegetable oil
  • 1 tsp mustard seeds
  • 4cm ginger, finely chopped
  • 2 tbs flaked almonds (optional)
  • 200g Broccoli florets (steamed al dente, then refreshed in iced water)
  • 30 Broad bean pods (beans shucked and beans blanched in hot water to remove their husks)
  • ½ courgette, diced
  • 1 red onion finely sliced
  • ½ tsp chilli flakes
  • 20 mint leaves, finely chopped
  • Juice of ½ a lemon
Chicken Tikka Peach Sabzi Salad

How To Make Chicken Tikka

  1. Using a bowl mix the garlic and ginger pastes together with the yoghurt and  gram flour to form a thick paste like consistency.
  2. Add the paprika, chilli powder, garam masala and coriander powder, saffron and salt. Stir well and tip in the chicken pieces and mix well making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.
  3. Soak wooden skewers in water. Preheat the grill on medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack. Cook under the grill for 15-20 minutes. Turn the skewers every 5 minutes & baste with melted butter until the juices run clear and they are cooked through slightly charred around the edges.
  4. Decant on top of the sabzi salad in a shaker and serve with a peach wedge, scatter black onion seeds on top and add some lemon and mint chutney.

How To Make Sabzi Salad

  1. Using a wok or large frying pan, heat the oil over medium heat and fry the mustard seeds for 30 seconds until they pop and sizzle.
  2. Now add the ginger cooking until softened then optionally tip in the almonds sautéing until the edges of the nuts start to brown.
  3. Add the broad beans and courgettes cooking for 5 minutes. Allow to cool.
  4. Using a bowl, mix the cooled ingredients along with the pre-steamed broccoli florets, mix in the red onion, pre-cooked rice and scatter in the chilli flakes and mint leaves.
  5. Douse with the juice from half a lemon and gently mix everything.
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