I’m gonna show you how to make the most
beautiful chicken tikka skewers-so good With a few little surprises that are gonna absolutely get you excited So first up some lovely free-range chicken
we’re gonna make the marinade with layer upon layer of flavour from the Patak’s tikka masala spice paste-amazing And you get loads of flavour in there and then we’ve got yogurt, some lemon then a surprise ingredient-pineapple yes! chicken, pineapple, spice, getting gnarly Oh my lord this is gonna be amazing and
then a few little chillies so let’s start with lemon-take this zest here so I’m going to take that and just put it to the side and I’m gonna use it for later and then a few bits I can also put in the bowl here. I’m gonna cut this lemon in half, I’m gonna squeeze the lemon juice through my hands, get every last bit of that juice out of there, I’m gonna use a little oil go in with the Patak’s paste-smells amazing. Now look the great thing about this cheat is guaranteed flavour every single time, but such a lot of time and effort has gone into sourcing the ingredients I’m gonna just use two teaspoons and look at that oil there-really nice you can see the colour of that oil that’s what I’m talking about, so just mix that up and then I want a couple of nice big tablespoons of yogurt-beautiful! Now the surprise ingredient is pineapple and when buying a pineapple you know, smell it, it kind of needs to smell sweet, a nice little tip if it’s ripe is this just pulls out And I just need a chunk like that, what I love is the relationship between the sweetness of the pineapple and the spice. Just take that skin off get centimeter slices and put this straight into the marinade and
I got some lovely fresh chilies here take the ends off, I’m just going to cut them lengthwise and then remove the seeds, so it’s the seeds and the white part of the membrane that are the hot part and then we’ve got the chicken breast, slice the chicken into like two centimeter chunks. Time for the hands.
Listen when it comes to flavour There’s no polite way to do it you got to get your hands in there. So look let’s thread these up onto a skewer, meat, pineapple, then a little bit of chili Very excited about this! and the nice thing about spice paste is that people often think that they have to go to a restaurant to get That, to get that level of quality and you can absolutely do this at home So look I’ve racked up the last one, pour that excess juice over there If you marinate that overnight happy days-better flavour but I’m gonna cook that straight away, so look I’m just gonna have a little wash down and I’m gonna show you how to cook that. This is gonna sound a bit strange but I kind of want you to burn this in a kind of controlled way, so we want the pan nice nonstick heavy pan on like a medium heat, preheat it. To cook this chicken it’s gonna talk about 10 minutes, but it means that in that 10 minutes we can turn it and love it and just get it gnarly and dark and it’ll look like I’ve gone too far-but trust me it’s gonna be phenomenal! In an Indian restaurant they’d have the benefit of a tandoor which is an amazing oven, it’s a really hot dry heat. But a nice cheat is to try and use a pan properly, have space, right and don’t try and over touch it, leave it let it do it’s job Probably now is a good time to give it a turn, I want to kind of just loosen it, wait for it this is gonna, it’s exciting! Look at that come on! that’s what I’m talking about Look, here look this one bosh! This is what it’s all about controlled burning. I’m looking here and I’m seeing like the moisture go away, I can see it getting crispy, so I get my tongs and then we’ll turn it again Oh yes! this is good guys, see that there, that’s the natural sugars coming out the pineapple caramelizing-cooking into the chicken, you’ve got the Chilies getting kind of caught and charged. it’s gonna be delicious You could serve this a whole bunch of different ways, right There’s something quite nice about having clean, sweet refreshing lettuce with spice Look at that, aaah Now that looks dark, I know but sometimes in life
you gotta trust people you got to trust me on this one. A bit of extra lemon on the side don’t forget-we’ve got that lemon zest that we can put all over the place as well And a little bit of yogurt, so look at that it’s a beautiful platter get your skewer, Get yourself a nice sharp knife and just start to cut through the chicken like that, it just starts to peel away look at that yes! You can see that the meat inside is pearly white, it’s juicy get in there, no knives and forks, it’s getting messy but I love it My face is just smiling because I just can’t wait Stop talking just eat! Yeah, crispy bits, chicken, pineapple, the chili, come on-so good! I mean it’s all the layers of flavour that you get from the Patak’s spice paste Right, it’s amazing ! Please, please have a go
of that-that is my chicken tikka skewers cooked by me, with a little bit of help from the guys at Pataks Thank you very much, it’s just so good!