For all you lovers of spicy food, this recipe is for you! A slightly healthier version to a take away, but still very much comfort food! In this post, I'll be making Chicken Tikka & Lamb Sheekh Kebabs, Chilli Sauce, Mint Yogurt & Naan Bread.

Let's get started shall we...

CHICKEN TIKKA KEBABS

- 3 chicken breasts

-  2 tablespoons natural yoghurt

- ¼ level teaspoon cumin seeds

- ¼ level teaspoon coriander seeds

- 1 cardamom pod

- ½ level teaspoon ground turmeric

- 1 clove of garlic, crushed

- ½ level teaspoon grated fresh root ginger

- ¼ level teaspoon chilli powder

- ¼ level teaspoon salt










1.) Crush the cumin and coriander seeds together with the cardamom pod in a pestle and mortar.

2.) Measure the yogurt into bowl, then add the rest of the marinade ingredients.

3.) Cut your Chicken into large pieces and add them to the marinade and stir over until the meat is covered.

4.) Cover the bowl with clingfilm and leave in the fridge for at least 3-4 hours to marinate.

LAMB SHEEKH KEBABS

- 1 pounds lean ground lamb

- 1 onions, finely chopped

- 1/4 cup fresh mint leaves, finely chopped

- 1/4 cup coriander, finely chopped

- 1/2 tablespoon ground ginger

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1 teaspoon paprika

- 1/2 teaspoon cayenne pepper

- 1 teaspoon salt

- 1/4 cup vegetable oil

- skewers






1.) In a large bowl, mix ground lamb, onions, mint, coriander and ground ginger.

2.) Season with cumin, coriander, paprika, cayenne, and salt. Cover, and place in the fridge for 2 hours.

3.) Mold handfuls of the lamb mixture to form sausages around skewers. Make sure the meat is spread to an even thickness. Place back in the fridge until you are ready to grill.

CHILLI SAUCE

- 6 tomatoes (chopped)

- 1 onion, chopped

- 3 - 5 whole jalapeño peppers, chopped

- 1/2 cup of brown sugar

- 3/4 cup of vinegar

- 1/3 teaspoon of salt

- 1/2 teaspoon chilli powder
1.) In a large bowl, mix all ingredients together and throw in a pan on a high heat, stirring well.

2.) Once the tomatoes start to fall apart, cover and simmer the mixture for around 25 minutes.

3.) Stop at this point to allow the chili sauce to cool down before serving. Allow 30 minutes for the cool-down process. Keep your chili sauce chilled in the fridge.



1.) In a large pan, heat the oil over a medium heat. Add the onions and leave them to sweat.

2.) When the onions start to become translucent add the peppers, garlic and koftas.

3.) Move the koftas gently around the pan with the vegetables, until they are golden brown on the outside.

4.) Add all sauce ingredients to the pan. If you need to, add additional water to assure the koftas are at least half covered. Turn the heat down to simmer, and cover. Cook for 15/20 minutes, then gently stir. Recover and cook for another 15 minutes or until the kofta are cooked through. Sprinkle with Coriander before serving.

MINT YOGURT

- large pot of low fat natural yogurt

 - 3/4 cup of freshly chopped mint leaves

 - 1 tbsp chopped fresh coriander

 - 2 tsp caster sugar 

 - Pinch of ground turmeric



1.) Simply put all ingredients into a food blender - and whiz until well combined! Chill in the fridge until you're ready to serve your kebabs.

NAAN BREAD

- 3 cups of flour (all purpose or baking)

- 1 teaspoon of salt

- Dissolve 1/2 a teaspoon of yeast on 4 tablespoons of water

- 1 teaspoon of sugar

- 1 tablespoon of oil 

- 1/2 a jug of water


1.) Mix all ingredients into a bowl using your hands. To soften your mixture, gradually add small amount of water until the mixture begins to soften. Knead your mixture for about 15 minutes.

2.) Once kneaded, cover with a damp towel and leave in a warm place until your mixture doubles in size. This should take between 1-2 hours.

3.) Lightly oil a baking tray to stop your bread from sticking. Take half of your dough and spread it out across the tray, then start to massage the mixture into a bumpy shape.

4.) Sprinkle a small amount of Flour, Water and Red Onion Seeds over your bread mix before placing in the oven for 30 minutes. Temperature should be 350 degrees/Gas Mark 4.