Tandoori Coconut Chicken


1 lb. boneless skinless chicken breast (about 3 small breasts)
2 tbsp each: Olive oil, lemon juice
4 tbsp coconut cream
4 cloves garlic, peeled
1 inch piece ginger
Salt to taste
1 tsp each: ground cumin, garam masala, ground coriander, dried fenugreek leaves (kasoori methi)
½ tsp cracked black pepper
1/8 tsp red or Tandoori food coloring, optional

Cube chicken into 1-inch pieces. Place in deep mixing bowl.
Process all remaining ingredients in food processor or mini blender. Pour over chicken.  Mix well, tossing chicken pieces to coat with marinade. Cover and refrigerate overnight or for at least 4 hours.
Heat outdoor barbecue grill to medium. Lift chicken out of marinade (discard marinade), and thread onto skewers. Grill covered, turning occasionally until cooked through and lightly browned, about 8-10 minutes per side.  Serve with rice pilaf or coconut chutney for dipping.

Serves four

Saffron Chicken Tikka With Black Pepper

Chicken Kali Mirch.jpg

Saffron tinges this mild and flavourful chicken tikka with a beautiful golden colour.  The chicken is soft and succulent with the addition of cream in the marinade and baste. It is a great way to gently introduce people to spicy food. Flavoured with ground black pepper but not overly spicy, this tikka makes a wonderful appetizer or lunch when nestled in a bed of salad or wrapped in warm naan. A vegetarian option would be to switch cubes of paneer for the chicken. Read more about pepper in The Story Of Pepper.
Read more about saffron in Glory Of Saffron.


2 lbs boneless skinless chicken breast, cubed into 2 inch chunks

6 cloves garlic

1 inch piece ginger

1/4 cup each: crumbled feta or grated cheddar cheese, thick plain yogurt such as Labneh or Balkan style, whipping cream

2 tbsp each: oil, lemon juice, whipping cream, melted butter

Salt to taste

1 tsp freshly ground or crushed black pepper

1/2 tsp each: saffron strands, ground cardamom, toasted ground cumin

Place chicken in deep mixing bowl.

Combine garlic, ginger, cheese, yogurt, 1/4 cup whipping cream, oil, lemon juice, salt, spices and 1/4 tsp saffron strands in mini blender or food processor. Process until smooth.

Pour over chicken, tossing well to coat. Cover and refrigerate overnight or for at least 4 hours.

Preheat barbecue to medium. Thread chicken on to skewers and place on barbecue. Grill for about 8 min per side, turning once.

Meanwhile, combine melted butter, 2 tbsp whipping cream and 1/4 tsp saffron in small bowl. Brush generously over chicken towards the last 2-3 min of cooking time.

Serve with a squeeze of lemon juice if desired.

Serves six