Grilled on Arshad Siddiqui

Roasted Chicken

Wed, 07 Sep 2016 08:04:00 +0100

Roasted Chicken #

A spicy and flavourful roasted chicken recipe inspired by a chef at Lawaza. The marinade is yoghurt-based and infused with aromatic spices, mustard oil, and colour for a signature restaurant-style finish.

Paste (Marinade) #

1 kg Dahi (yoghurt, without water)
1 tsp Black Pepper
1 tsp Chilli Powder
2 tbsp Ginger Garlic paste
¼ tsp Red Food Colouring
150 ml Mustard Oil
1 tsp Methi Powder (fenugreek powder)
A pinch of Yellow Food Colouring

Method (Suggested) #

Mix all the paste ingredients thoroughly to form a smooth marinade.
Make deep cuts in the chicken to help it absorb the marinade.
Rub the paste generously all over the chicken, ensuring it enters the cuts.
Marinate for 6–8 hours, or preferably overnight in the fridge.
Preheat your oven to 200°C / 390°F.
Roast the chicken for 45–60 minutes, turning once midway, until fully cooked and slightly charred.
Rest for 10 minutes before serving.

Serving Suggestions #

Serve with mint chutney, onion rings, lemon wedges, and naan or rice.

Chicken Tikka Barbecue

Wed, 15 Apr 2015 12:46:00 +0000

Chicken Tikka Barbecue is a popular South Asian grilled dish featuring marinated pieces of chicken infused with aromatic spices and yoghurt. This recipe creates tender, juicy chicken with a smoky flavour perfect for outdoor grilling or indoor barbecue.

Ingredients #

1 kg chicken (boneless or leg pieces)
2 lemons
1 tbsp ginger (peeled and finely grated)
5 garlic cloves (peeled and finely grated)
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black pepper
2 tbsp yoghurt or cream
1 tbsp paprika or food colour (optional)
1 tbsp olive oil
1 tbsp salt (or to taste)

Recipe #

Make 2 deep cuts in each piece of chicken.
Squeeze the juice of 1 lemon over the chicken, mix well, and marinate overnight.
Two hours before cooking, lightly toast coriander seeds, cumin seeds, and black pepper in a dry pan.
Crush the toasted spices using a mortar and pestle.
Add ginger, garlic, crushed spices, salt, and olive oil to the chicken marinade. Mix thoroughly.
Stir in yoghurt or cream.
Add paprika or food colour if using.
Leave the chicken to marinate for 2 more hours.
Prepare the barbecue or grill.
Thread chicken pieces onto skewers in 3 to 4 pieces per skewer.
Grill over coal, brushing with oil if the chicken looks dry during cooking.
Remove from skewers once cooked through and squeeze 3-5 drops of lemon juice on each piece to enhance flavour.

The lemon juice is absorbed better when applied immediately after grilling.

Seekh Kebab Barbecue

Wed, 15 Apr 2015 12:53:00 +0000

Seekh Kebab is a classic South Asian barbecue dish made from spiced minced lamb, shaped onto skewers and grilled to perfection. This recipe combines aromatic spices with fresh herbs to create juicy, flavorful kebabs ideal for outdoor grilling or a smoky indoor barbecue.

Ingredients #

1 kg lamb mince
1 onion (finely sliced)
3 green chillies (finely sliced)
7 coriander leaves (roughly chopped)
1 tbsp ginger (peeled and finely grated)
5 garlic cloves (peeled and finely grated)
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black pepper
1 tbsp mustard oil
1½ tbsp salt (or to taste)
1 lemon

Recipe #

Two hours before cooking, lightly toast coriander seeds, cumin seeds, and black pepper in a dry pan.
Crush the toasted spices using a mortar and pestle.
In a large bowl, combine the lamb mince with onion, green chillies, coriander leaves, ginger, garlic, crushed spices, salt, and mustard oil. Mix thoroughly.
Marinate the mixture for 2 hours in the fridge.
Preheat the barbecue.
Shape the mince mixture into round balls, thread them onto skewers, and flatten around the skewer to form the seekh kebabs.
Grill the kebabs on the barbecue until cooked through and slightly charred.
Remove the kebabs from the skewers and immediately squeeze 3-5 drops of lemon juice on each to enhance the flavor.

Note: 1 kg of lamb mince will make approximately 18-20 seekh kebabs.