Recipe: Sarso Wali Murgh Tikka from Tapasya@Marina

Hull  Indian Restaurant – Tapasya Marina Hull – Hull Best Restaurants – Fine Dining Restaurant Yorkshire
Award winning chef Saurav Nath, from one of Yorkshire’s best fine dining restaurants, Tapasya at Marina shares this delicious recipe for you to try at home.

Recipe: Barbecue grilled English mustard flavour Chicken tikka, red onion compote, and apple chutney (Sarso Wali Murgh Tikka)

Recipe for four people
Preparation time – 15 minute
Cooking time – 20 minute
Main Equipment – Barbecue or Tandoor, Food processor, skewer, whisks, and two bowls
Main ingredients- chicken thigh boneless, yogurt, mustard, green apple and red onion. 
First Marination
800gm boneless and skinless chicken thighs
2 tsp. malt vinegar
1 tsp. ginger paste
1 tsp. garlic paste
3 tsp. English mustard paste
Salt
½ tsp crushed pepper
Oil

1. Put the chicken thighs in a bowl and add all the ingredients listed above and mix well. Rub the chicken thighs evenly with this marinade. Leave for 20-30 minute.

Second Marination
200 gm yogurt
1 tsp. ginger paste
1 tsp. garlic paste
20 gm cheddar cheese, grated
4 green chillis seedless and finely chopped
15 ml single cream
10 ml double cream
10 gm fennel powder
½ tsp green cardamom powder
pinch of mace powder
½ tsp lemon juice
½ tsp coriander root, very fine chopped
½ tsp. ginger, very fine chopped
Salt

2. Put the cheese, green chillis, ginger & garlic paste, and 50 gm. of yogurt into a food processor, and slowly-slowly pour the cream and process until a smooth paste.
3. Put the yogurt in a bowl, add the fennel powder, and lemon juice, salt and gradually whisk, add the paste & mace – cardamom powder and nicely whisk and keep aside.
4. Marinate the chicken and leave in a refrigerator for 4 to 5 hour. Place chicken on skewers and put on a tray.

For Cooking

5. Roast in a hot tandoor or barbecue (preheat to 350*F) for approx. 4-5 minutes, and on a charcoal grill for about 7 minutes. Remove and hang the skewer to allow the excess moisture to drip off (5 minutes), baste with butter and roast again for 2-3 minutes.

Green Apple Chutney
2  green apples, peeled, roughly cut into cube size
50 gm. coriander leaf
15 gm. mint leaf
100 ml apple juice
20 ml. lemon juice
10gm ginger
2 clove garlic
1 green chilli
Olive oil
Sugar
Salt

6. Peel the green apple and roughly cut into cube size and put in the saucepan, keep the skins and place in a bag in the freezer. 
7. Then pour in the apple juice and cook until soft over the medium heat. Remove and leave to cool . 
8. Put the all ingredients in the food processor, along with apple skin and make fine puree, adjust the seasoning and serve with the barbecued chicken.    

Onion Compote
100 gm. red onions, thinly sliced
100 gm. vinegar
200 gm. water
100 gm. sugar
15 gm. salt

9. Pour the vinegar and water into a saucepan and add the sugar and salt. Then put on the heat to bring the boil. Reduce the heat and reduce down by half. Add the sliced onion and cook until nicely golden and caramelised.  Store in a cool place. Serve with the chicken. 

Onion Puree
2  red onions
1 green chilli
1 tsp. chopped ginger
20 ml. lemon juice
10 gm. coriander root
½ tsp. mild Kashmiri chilli powder
15 ml mustard oil
1 tsp mango powder
1 tsp.  dry pomegranates seed
salt

10. Place onions (skin on) in the barbecue or on a tandoor skewer and roast until soft. 
11. Remove the skin and put in the food processor along with all ingredients and make a very fine puree, adjust the seasoning and serve with chicken.

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Hull Indian Restaurant – Tapasya Marina Hull – Hull Best Restaurants – Fine Dining Restaurant Yorkshire