Who
would have thought you'd be drizzling a quintessential Italian
combination of extra virgin olive oil and balsamic vinegar – a
marriage we already know is made in heaven – with another Indian
classic – tandoori chicken tikka.
The
dressing
4 tbsps extra virgin olive oil
1½ tbsps balsamic vinegar
1½ tsps brown sugar
¼ tsp coarse black pepper
¼ tsp cumin powder
pinch of salt
Whilst the chicken is cooking, with a whisk mix together all
the dressing ingredients and leave to one side.
A few thoughts so far :
I'd wear gloves when you coat the chicken – turmeric and chilli
will stain your hands as well as equipment.
Make sure your “oven tray” has sides – unless you have a
burning desire to clean your oven!
I used soft dark muscovado sugar in the dressing.
I marinaded the chicken from 11am – 7.30pm. It's very important
that you cover the chicken marinade and keep it in a cold place. If
you keep it in your fridge then bear in mind it's raw chicken and as
such should be kept on the bottom shelf and more importantly that it
is kept away from cooked food.
When the chicken is cooked I know you'll want to taste it –
cook's privilege after all – a lot depends on your palate and that
of your guests but tasted on its own you may find it a tad hot. I'd
suggest that before you rush to judgement wait until you've assembled
and tasted the completed salad.
A word about the “heat” of the spices. Remember recipes are
meant to be a guide they are not set in stone. If you find the
spices too powerful don't let it put you off – try reducing the
green chilli paste, turmeric and red chilli powder from 1½ tsps to 1
tsp each.
It's personal taste after all – it's whatever suits you.
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