Spicy Chicken Tikka on Naan with Cucumber Raita

I love getting a mix kebab (donner+chicken tikka+sheekh) over the weekend. But at a £5 price tag it is expensive. While I love donner kebab its also very fatty and unhealthy. Today I wanted to make my own takeaway meal with the chicken tikka on naan making it a good takeway meal to indulge on. 

I should mention the recipe was spicy with some sweat streaming on my forehand so I if you can’t handle spice very well half the spices to make it mild. 

 

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Method:

  1. Cut the chicken into bite size pieces and mix the chilli powder, paprika powder and cayenne pepper to the yoghurt to make it into a paste. Add the birds eye chilli to the paste and add the chicken pieces and marinate for 4-6 hours.
  2. On a hot pan add a slight dash of olive oil or sunflower oil and fry the chicken pieces on both sides.
  3. Grill the chicken on a medium grill for 10 to 15 minutes. 
  4. For the cucumber raita cut the cucumber into bite size pieces and mix it with the yoghurt and add the cumin and refrigerate it for an hour. I made the raita the same time as the marinade.  
  5. Serve with salad or eat on its own. 

Although the chicken was spicy I just used water to calm my mouth. How do you combat spicy food in your mouth, do you use water, milk, milkshake or just water? 

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Chicken Chow Mein

It’s been a couple of weeks since my last post as I have been a quite busy not blog related but I have managed some recipes to sure be easy and yummy.

Like anyone else I am a big fan of fast food and takeaway McDonalds, Pizza hut, KFC you name it. I am a big fan of Chinese food but not a big fan of the hefty price tag associated with it and not mentioning the salt content. To satisfy my Chinese food craving I tried to find a recipe for a chow mein which was simple, easy and would not break the bank. And I was not disappointed with the recipe I found from the Chinese chef Ken Hom  . I adapted by adding the recipe with some shreds of chorizo and the chilli giving some added heat to the dish.

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Method:

  1. Add the shreds of the chicken to the marinade of 20mins.
  2. Cook the noodles according to the packet instructions and soak in cold water so it stopped cooking further
  3. In a wok or bigger pan add some vegetable oil and cook the chicken for 2-5 minutes till it’s cooked. Then set aside.
  4. Pan fry the spring onions, pepper, onion, chorizo, green beans and bean sprouts for a couple of minutes. Then set aside.
  5. Drain the noodles from the water and fry the noodles for a few minutes. Add the remaining cooked chicken and vegetables and add the marinade to the pan.

Serve.

How do you cook your chow mein, I would like to hear your tips?

Note: I cooked the noodles and vegetables in batches especially if cooking for more than one person, unless you have a good wok.

 

Chickpeas Curry with Spinach

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I have been diagnosed with eczema and every now and again it flares up with dry skin and itchyness which is very annoying. The other day, I was browsing the shelves of the library to get hold of a cookbook which would give me some inspiration to cook more dishes and update my blog more often.

That’s when I came across a book called “The Clear Skin Cookbook by Dale Pinnock. The book is well written and quite detailed in terms of food that will help skin conditions and simple recipes to follow.

After reading the book and since I have neglected certain foods which I enjoy a lot I decided to revisit them especially chickpeas. Apparently they are rich in Zinc which helps with skin lubrication and reduces sebaceous secretions. I have quite oily skin especially in summer and zinc reduces oily skin and helps to lock the moisture.

Ingredients:
1 TSP cumin seeds
1 TSP coriander seeds
2 dry chillies and 1 fresh chillie
1/2 inch of cinnamon bark.
1/2 TSP turmeric powder
1 onion
2 cloves of garlic

2 fresh tomatoes or half a can of chopped tomatoes
Juice of half a lemon
400g of chickpeas or you soak some overnight
1tsp of tomato puree
Handful of spinach leaves or if using frozen make sure its defrosted.

Method:

1. Roast the cumin seeds, coriander seeds and the dry chillies.

2. Slice the onion and fry them till brown.

3. Blend the onion, cumin seeds, dried chillies, fresh chillies and coriander seeds along with the tomato puree and tomatoes.

4. Add a little oil to a pan break the cinnamon bark into small pieces fry them fgor about 15 seconds before adding thge contents of the blender along with 400g of chickpeas. Simmer for 30 mins till the chick peas are soft.

5. Add a handful of fresh spinach leaves.

6. Serve with rice or naan bread and some yougurt.

Note: If you do not have cumin seeds, coriander seeds substitute them with the powder and instead of chillies use chilli powder.

I would like to know if anyone makes chickpeas in a different way?
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