MEAT

Treehouse Tried and Tested

We have been aware for some time that some of you have been viewing our blog and salivating; some parents have had to tolerate entreaties from their children to cook at home something they enjoyed at lunchtime; whilst friends of ours have had to withstand our constant barrage of praise regarding our lunchtime feasts!
All of which has led us to bow to pressure and share some of these recipes with you…so from time to time we will add a recipe, or link to a recipe for you to try for yourselves….

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Chicken Tikka
(taken from Sereena, Alexa and Priya Kaul. The Three Sisters Indian Cookbook)

Serves 4

800g skinless chicken breasts fillets cut into bite sized pieces
Marinade:
1/4 teaspoons salt
Juice of 1/2 a lemon
4 tablespoons chopped coriander
4 garlic cloves, chopped
4cm piece root ginger, chopped
2 green chillis, deseeded and chopped
200ml Greek yogurt
Ground spices:
1/2 teaspoon nutmeg
1/2 teaspoon chilli
1 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/2 teaspoon ginger
1 tablespoon oil

To baste: 25g butter

Mix all marinade ingredients and coat chicken pieces. Leave covered in the fridge overnight.

Preheat oven to 190 c/ gas mark 5.

Transfer chicken to a roasting tin, cook for 10 mins. Turn pieces over and baste with melted butter. Cook for a further 10-20 mins until cooked through and starting to brown.

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