Casa
Martin
Cookbook
Mango Chicken Tikka
with Yoghurt Chutney
This slightly upmarket version of chicken tikka is from the Bombay Brasserie in London. It can be cooked in the oven or on the barbeque. The mango is delicious but not noticeably fruity in the marinade. Serve with pilau rice or rice salad and with the slices of leftover mango as a garnish.
2 Large Chicken Breast fillets
Juice of 1 Lemon
Salt
2cm Ginger
4 cloves Garlic
1 fresh Red Chilli seeds removed
½ ripe Mango
1 tbsp thick natural Yoghurt
1 tsp Turmeric
Seeds from 6 Cardamom Pods
1 tbsp Oil
100g thick natural Yoghurt
1 Green Chilli seeds removed
1cm Ginger
handful Mint leaves
handful Coriander leaves
¼ tsp Cumin seeds
Cut the chicken into kebab sized pieces put in a bowl with the lemon juice and salt. Peel and chop the ginger and garlic and whiz to a paste with the chilli, mango, yoghurt, turmeric, cardamom and oil. Pour this over the chicken and leave to marinate for up to 4 hours in a cool place.
To make the chutney simply blend all the ingredients together which produces a vibrant green, fragrant chutney.
Thread the chicken pieces onto oiled skewers and place if possible on the grid of a roasting tin lined with foil. Cook in a hot oven turning once for about 30-45 minutes til the outside of the chicken is slightly charred and the middle moist. If cooking on a barbecue cook slowly to ensure the meat is cooked through then move to hottest part of fire to finish.