BBQ India

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Lots of Indian food is traditionally cooked in a tandoor oven, where the intense heat creates delicious charring and smoky flavours that work particularly well with robust and tangy spicing, not dissimilar to a really hot BBQ. Unlike a lot of Western food, Indian meals are often based on a real contrast of flavours and textures, and these contrasts make this spread really moreish. Here, we’ve got some shami kebabs spiced with warm fragrant spices, served with a zingy green coriander and mint chutney. Alongside this there’s the traditional tandoori chicken, homemade mango chutney, a tangy tamarind flavoured potato dish known as dum aloo and kosambari - India’s answer to coleslaw.

45 mins

1 hr 30 mins

2/5

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£8.67

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Lots of Indian food is traditionally cooked in a tandoor oven, where the intense heat creates delicious charring and smoky flavours that work particularly well with robust and tangy spicing, not dissimilar to a really hot BBQ. Unlike a lot of Western food, Indian meals are often based on a real contrast of flavours and textures, and these contrasts make this spread really moreish. Here, we’ve got some shami kebabs spiced with warm fragrant spices, served with a zingy green coriander and mint chutney. Alongside this there’s the traditional tandoori chicken, homemade mango chutney, a tangy tamarind flavoured potato dish known as dum aloo and kosambari - India’s answer to coleslaw.

Recipe

45 mins

1 hr 30 mins

2/5

Serves

6

Effort

High Effort

Main Ingredient

Chicken

Main Ingredient

Mince

Dietary

Gluten Free

Gluten Free

Origin

Popular Style

Indian

Country

India

Green Chutney Spices: cumin, brown MUSTARD, green cardamon
Kebab Spices: cumin, onion, green chilli, garlic, coriander leaf, mint, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Tandoori Blend: coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek leaf
Dum Aloo Ground Spices: tamarind (tamarind and cornstarch), cumin, turmeric, Kashmiri chilli, asafoetida, amchur
Kosambari Spices: brown MUSTARD, asafoetida, curry leaf
Dum Aloo Seeds : cumin, brown MUSTARD, fenugreek, black cumin
Mango Chutney Spices: cumin, ginger, garlic, nigella, chilli, coriander, black cardamon, black pepper, green cardamon, cinnamon, cloves, mace, bay, nutmeg

May contain traces of celery and sesame. Allergens are listed in CAPITALS
  • 6 chicken legs or large thighs
  • 800g lamb or beef mince
  • 1kg new potatoes
  • ½ white or red cabbage
  • 2 large carrots
  • 2 lemons
  • 1 large onion
  • 2 medium mangoes (or 400g ready-prepared)
  • 3 tomatoes
  • 30g bunch of coriander
  • 30g bunch of mint
  • 150g natural yogurt (full fat is best)
  • 90ml vinegar (white wine or cider vinegar is best)
  • 195g sugar
  • 1 tbsp tomato puree
  • 2 x 400g tins of chickpeas
  • Naans to serve (optional)

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