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Chicken with black spices and a saffron and cardamom yogurt
- Prep time:
- Cook time:
- Serves:
- 4
Sanjay Dwivedi cooks his spicy alternative to the infamous Indian high street offering of bright red chicken tikka
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Tips and suggestions
- Cooks Tips...
- Tamarind is a sweet/sour ingredient, derived from the pods of the tamarind tree. It comes in a variety of forms, from dried pulp to a concentrated paste or puree.
Jaggery, also known as palm sugar, is a hard brown sugar, derived from the coconut palm.
Black salt (known as Kala Namak or Sanchal in Hindi) is a special type of Indian volcanic rock salt, with a distinctive sulphurous mineral taste, rather like hard-boiled
egg yolks.
All of these ingredients can be found in the Asian section of your supermarket or from Asian markets.
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Ingredients
For the tamarind chutney
- 200g Tamarind, (see cook’s note below)
- 100g Jaggery, (see cook's note below)
- 1 cinnamon stick
- whole Green cardamom
- 1 tsp Coriander seeds
- 1 tsp Black peppercorns
- 1 green chilli
- 2 cm piece of Ginger, peeled and sliced
- 1 litre water
- pinch of ground Ginger
- pinch of black salt, (see cook’s note below)
For the black spice masala
- 6 Black peppercorns
- 2-3 Cloves
- 1 tsp Cumin seeds
- 2-3 whole Star anise
- 3-4 Black cardamom
For marinade 1
- 10g peeled Ginger
- 10g peeledcloves Garlic
- 2 green chillies
- 6 tsp Olive oil
- 1/2 Lemon, juice only
- 5g black spice masala, (see above)
For marinade 2
- 100g thick Yogurt
- 1 medium green chilli, finely chopped
- 30g squid ink
- 5g black spice masala, (see above)
- 30g tamarind chutney, (see above)
For the saffron and green cardamom yoghurt
- pinch strands Saffron
- Green cardamom
- 100g Yogurt
- 100g mayonnaise
To serve
- green salad
- dressing made with olive oil, white wine vinegar and a little tamarind chutney
- Sesame seeds, toasted
Method
1. For the tamarind chutney: in a saucepan, combine all the ingredients except the ground ginger and black salt. Bring to the boil, lower the heat and simmer gently for 1 hour 30 minutes.2. Pass through a sieve. Stir in the ground ginger and black salt.
3. For the black spice masala: preheat the oven to 150C/gas 2.
4. Spread the spices on a baking tray and gently roast until they release an aromatic aroma. Blend the spices in a coffee grinder until finely ground and store in an air tight container.
5. For marinade 1: puree the ginger, garlic and chilli to a paste with the olive oil. Add the lemon juice, black spice masala and a pinch of salt. Rub this mixture into the chicken morsels and leave to marinate for 2 hours.
6. For marinade 2: stir the ingredients into the marinating chicken and marinate for at least another 6 hours or, better still, over night.
7. For the saffron and cardamom yogurt: put the saffron and cardamom pods in a small saucepan with a little water and boil until the water has reduced and the saffron has released its colour and flavour.
8. Combine the yoghurt and mayonnaise in a bowl and stir through the saffron-infused water.
9. Preheat the oven to 200C/gas 6 or preheat a grill to hot.
10. Thread the chicken onto skewers and cook in the oven or under a hot grill until cooked through.
11. Serve with saffron and cardamom yogurt and a green salad and garnish with toasted sesame seeds.
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