Budget Recipe Day 6

Chicken tikka and sides • Photo by PhilAshley.com

Day 6


Cheese and tomato toasted sandwich

Char-grilled chicken tikka with spicy yogurt with pakoras and chapati

Char-grilled chicken tikka with spicy yogurt with pakoras and chapati

Ingredients for the chicken:
2 free-range chicken drumsticks and wings with a little of the extra mini fillets
Olive oil for frying
1/2 red chilli, sliced, to serve (optional)
Few coriander leaves scattered

Ingredients for the marinade:
Zest and juice 1/2 lemon
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 teaspoon smoked paprika
1 teaspoon garam masala
1 garlic clove, crushed
30g grated fresh ginger
150g natural yogurt

Ingredients for the spicy yogurt:
150ml natural yogurt
30g ginger, grated
1 red chilli, finely chopped
Bunch fresh mint, leaves picked, finely chopped (optional)
1 garlic clove, crushed

Ingredients for the chapatis:
125g chapati (or plain) flour, plus extra for dusting
1/2 tablespoon of oil
80ml water
1/4 teaspoon salt

Ingredients for the pakoras:
Vegetable oil for frying
250g plain flour
1 teaspoon of cumin seeds
Handful of chopped fresh coriander
1 teaspoon salt
1/2 teaspoon of curry powder
1 teaspoon of ground coriander
1/2 teaspoon Bicarbonate of soda
2 teaspoons of garam masala
1 chilli
2 medium onions thinly sliced
100ml cold water
1 grated carrot
1/4 of the cabbage thinly sliced
1/4 bunch fresh coriander chopped

Ingredients for the Asian style salad:
1/4 bunch fresh coriander finely chopped
1 large carrot grated
1 large red onion finely chopped
1 roasted red peppers
Teaspoon black mustard/yellow seeds
1 tablespoon oil
Juice of 1/2 lemon
Salt and pepper to taste


For the marinade, mix all the ingredients together in a large mixing bowl, then add the chicken pieces. Set aside to marinate for at least 3 hours.

After the chicken has marinated make your salad, yogurt dressing, chapatis and pakoras.

Heat the oven to 200°C.

Heat a griddle pan or frying pan over a high heat with a glug of oil. Griddle the chicken pieces for 5-8 minutes on each side until the skin is golden all over and charred in parts. Transfer to the prepared baking tray.

Once all the chicken is ready, cook in the oven for 15-20 minutes or until completely cooked through, and the juices run clear.

To serve, scatter with some of the coriander and the sliced chilli, the yogurt, Spicy salad and pakoras

To make the spicy yogurt. In a serving bowl combine the yogurt with the ginger, most of the chilli, the chopped mint and the garlic, then season well.

To make the pakoras, mix all the dry ingredients together then add the vegetables and lastly the water, mix with your hands to cover everything.

To cook the pakoras, heat 2 inches of oil in a deep pan and gently fry a tablespoon of the mixture until golden on both sides a few at a time. Flattening the pakoras will help them cook a little quicker.

When they are cooked drain them with a slotted spoon and pop them in the oven while you finish the others.

You’ll end up making 20 pakoras.

To make the chapatis, sift the flour in a bowl with the salt and make a dip in the middle.

Pour in the oil and mix together with a fork, then add the water and mix with your hands until you have a dough.

Rest for about 1 hour before rolling out if you have time.

On a flour-dusted surface, roll into a long sausage and cut into 4 equal slices. Then roll each one into a ball.

With a rolling pin, roll each ball thinly to about 8-10 inches and place on a plate with a dusting of flour between them.

In a dry frying pan cook the chapatis on each side for about a minute or until cooked but not too coloured. Stack them and keep them warm in a low oven until needed.

To make the salad heat the oil and the mustard seeds in a small frying pan for about a minute until they start popping. Let them cool in a bowl until you are ready to use them.

Next chop the roasted peppers in to strips. Grate the carrot, finely chop the red onion and mix with the roughly chopped coriander leaves.

Finish the salad by adding the mustard seeds in oil, a squeeze of lemon juice with a pinch of salt and pepper, then mix it all together.