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BBQ India
The art of cooking meat in India has been refined over centuries, from the times of the Moghul emperors where it was eaten as part of huge, elaborate feasts. The area of Old Delhi near the Jama Masjid mosque (built during Moghul reign) is renowned across India for its famous grilled meat and kebabs which are cooked over hot coals. Here we've got one of the dishes from the area - 'butter' chicken - in which marinated and grilled pieces of chicken are tossed in a spiced butter flavoured with chaat masala, green chilli and coriander. Chapli kebabs (a kind of Indian burger!), homemade naans, tamarind chutney, raita and a delicious sweetcorn chaat salad complete this BBQ extravaganza!
25 mins
1 hr 20 mins
3/5
In stock
£8.67
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The art of cooking meat in India has been refined over centuries, from the times of the Moghul emperors where it was eaten as part of huge, elaborate feasts. The area of Old Delhi near the Jama Masjid mosque (built during Moghul reign) is renowned across India for its famous grilled meat and kebabs which are cooked over hot coals. Here we've got one of the dishes from the area - 'butter' chicken - in which marinated and grilled pieces of chicken are tossed in a spiced butter flavoured with chaat masala, green chilli and coriander. Chapli kebabs (a kind of Indian burger!), homemade naans, tamarind chutney, raita and a delicious sweetcorn chaat salad complete this BBQ extravaganza! 
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Recipe
25 mins
1 hr 20 mins
3/5
6
High Effort
Chicken
Mince
Taste Profile
Rich
Origin
Indian
India
Naan Seeds: ajowan, nigella
Salad Spices: red bell pepper, coriander leaf, amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida, fenugreek
Butter Spices: amchur, cumin, coriander leaf, green chilli, salt, coriander, chilli, black cardamon, black pepper, green cardamon, ginger, cinnamon, ajowan, cloves, mint, mace, asafoetida, bay, fenugreek, nutmeg
Chapli Kebab Spices: red bell pepper, green bell pepper, coriander leaf, Kashmiri chilli, onion, garlic, ginger
Raita Blend: mint, coriander leaf, cumin, brown MUSTARD
Chicken Marinade: coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek, fenugreek leaf
Tamarind Chutney Blend: tamarind (tamarind and cornstarch), amchur
May contain CELERY and SESAME. Allergens are listed in CAPITALS
Salad Spices: red bell pepper, coriander leaf, amchur, salt, chilli, cumin, black pepper, coriander, ginger, ajowan, mint, asafoetida, fenugreek
Butter Spices: amchur, cumin, coriander leaf, green chilli, salt, coriander, chilli, black cardamon, black pepper, green cardamon, ginger, cinnamon, ajowan, cloves, mint, mace, asafoetida, bay, fenugreek, nutmeg
Chapli Kebab Spices: red bell pepper, green bell pepper, coriander leaf, Kashmiri chilli, onion, garlic, ginger
Raita Blend: mint, coriander leaf, cumin, brown MUSTARD
Chicken Marinade: coriander, cumin, Kashmiri chilli, paprika, smoked paprika, turmeric, garlic, amchur, salt, ajowan, mint, black pepper, ginger, asafoetida, fenugreek, fenugreek leaf
Tamarind Chutney Blend: tamarind (tamarind and cornstarch), amchur
May contain CELERY and SESAME. Allergens are listed in CAPITALS
- 600g diced chicken (thighs are best)
- 500g lamb or beef mince
- 500g new potatoes
- 4 corn on the cobs
- 1 large red onion
- 4 tomatoes
- 50g bunch of coriander
- 1 lemon
- 300g natural yogurt (full fat is best)
- 130ml milk (any type)
- 50g butter (plus extra for buttering the naans)
- 2 tsp dried yeast (a standard-size sachet)
- 40g sugar
- 300g plain flour
- 100g Bombay mix or use a mixture of toasted nuts and seeds
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