The intense, contrasting flavours of BBQ cooking from India...
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.
- 6 chicken legs or large thighs, skin on
- 800g lamb or beef mince
- 1.5Kg new potatoes
- ½ red or white cabbage
- 2 large carrots
- 2 lemons
- 1 large onion
- 2 medium ripe mangoes OR 400g ready prepared mango
- 3 medium tomatoes
- 20g bunch of coriander
- 20g bunch of mint
- 150g full fat natural yogurt (not Greek yogurt or set yogurt)
- 90ml vinegar (cider vinegar or white wine vinegar)
- 180g sugar
- Naan breads to serve (optional)
- Skewers - if using wooden
Share this with someone
Delicious, Naan buns a real hit.
Made a great BBQ!!! Every really enjoyed it