Nikara’s Tikka Chicken

Recipe by: Nikara Ramdial

Tikka Chicken
Ingredients:
4 chicken breasts (cubed)
Half cup plain yoghurt
Juice of half a lemon
Lemon zest
1 tbs Kashmiri masala
1tbs wet tikka masala
2 tsp dhania and jeera powder
2 tsp garum masala
1 tsp crushed garlic
1 tsp ginger paste
1 tsp turmeric
2 tbs honey
Salt and pepper to taste

Method:
Marinate cubed chicken in all the ingredients.
Put pieces of chicken on skewer.
Cook chicken on fire/braai until slightly charred on the outside and soft on the inside.

Honey and orange prawns
Ingredients:
+- half a dozen prawns
1 cup orange juice
Orange/lemon zest
4 tbs honey
2 tsp red chili flakes
1 red chili (chopped)
Salt
1 tbs olive oil
1 tbs butter
Spring onion

Method:
Marinate prawns in orange juice, zest, honey, chili flakes and chopped chili.
Fry prawns in pan with olive oil and butter.
Once prawns are cooked, season with salt.
Garnish with chopped spring onion.

Lamb mince samosas
Ingredients:
1 pack phyllo pastry
500g lamb mince
2 onions (finely chopped)
1 tsp ginger paste
1 tsp garlic paste
1 tbs Kashmiri masala
1 grated tomato
1 tsp garum masala
1 tsp dhania and jeera powder
Fresh dhania/coriander
Canola oil
1 tbs butter
Half cup flour
Water

Method:
Heat oil in pan.
Fry onions until golden brown.
Add in ginger, garlic and mince.
Fry the mince until it dries out
Add in the butter and then the Kashmiri masala and let it coat the mince evenly.
Add in the grated tomato and allow it to cook up.
Add in dhania and jeera powder and garum masala.
Add in chopped dhania and allow the mince to cool.
Cut pastry into strips using a 1:5 ratio
Cover the phyllo pastry with a damp cloth to ensure that it doesn’t dry out.
Fill the strips with +- 1 tbs filling and fold into a triangle.
Seal the edges with the flour paste.
Freeze and then deep fry in oil.

Pickled Veg
Ingredients:
2 julienne carrots
5 sliced mini red onions
1 cup white wine vinegar
Salt to taste
1 tsp sugar
3 whole garlic cloves
Whole cloves
2 green chillies

Method:
Add all ingredients together and refrigerate.

Mint and cashew nut chutney
Ingredients:
1 bunch mint leaves
Half a cup of cashew nuts
2 garlic cloves
Few sprigs of dhania/coriander
1 green chili (optional)
Salt to taste

Method:
Blitz all ingredients to form chutney

Dijon mustard and honey dip
Ingredients: 
1 cup honey 
1 cup mayo 
1 cup Dijon mustard 
2 tbs white wine vinegar

Method:
Mix all ingredients until smooth and creamy

Chili honey dip
Ingredients:
4 red chilies (chopped)
A sprinkle of chili flakes (desired amount)
1 cup vinegar
1 cup honey

Method:
Mix all ingredients until smooth