Chicken Tikka with hot onion Relish (from Nigella Lawson in Delicious)
Nigella says “the hot spices in the yoghurt infuse the chicken with an aromatic mellow fire” mmm finger licking good! She says to marinate it for 4 hours or overnight. I say even after ½ an hour it was still quite divine.
Don’t be put off by so many ingredients this is quick!
For 4 you need:
4 chicken fillets
2 tabs of unsalted butter
1 tsp vegetable oil
Basmati rice to serve with
Marinade
4 garlics (she says 2, I say 4, do what you like!)
A chunk 5cm of grated fresh ginger
2 small red chillies
1 teasp ground cumin
1 teasp of ground coriander
½ teasp of tumeric
½ teasp of garam masala (I put in ground allspice and it does the trick)
Juice of 1 lime
¼ cup vegetable oil
1 cup of plain yoghurt
Hot onion relish
2 small red onions, finely sliced into sexy half moons
1 or 2 tomatoes choppity chopped
A bunch of coriander chopped
A sprinkle of ½ teasp of dried chillie
Juice of a lemon
·Make the marinate by whizzing the garlic, ginger and chillies
·Then add the rest of the marinade in the whizzer so it looks like a smooth mushy paste…mmm better stick finger in to try. Good?
·Throw the chicken fillets in a bowl and toss the marinade over it. If you want to be a bit stylish, I’m thinking it’s best to chop the chicken breasts into 4 chic little pieces ( and it’s easier to cook).
·Cover the bowl and whack it into the fridge if you are marinating it for hours. Otherwise just leave it on the bench, pour a gin and tonic to relish. Then whip up the relish.
·Pop on your big Jackie O sunglasses, or at least some goggles f you don’t want your mascara to run.
·Slice up the onions into moons, don’t think of any sad movies or you’ll cry more and then add the coriander, tomatoes, lemon juice and chillie. Give it a good stir.
·Wipe away the tears and pour another drink!
·Let the relish sit and marinate in its own problems for a while (too sad)
·Pop on the basmati rice if you are ready to eat.
·Now to cook:
·Melt the butter is a fry pan and cook the chicken over a medium heat
·The marinade will disappear as you cook it ( but not all the taste)
·You want to get the fillets a nice tanned colour like George Hamilton, I’m talking a bit crispy!
·Serve the chikkie tikkie on a lovely, relaxing bed of rice and accessorize it with the gorgeous red onion relish tossed non chalantly on top
On fire!
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