Saag Aloo

Saag Aloo

  • Prep Time15 min
  • Cook Time45 min
  • Total Time1 hr
  • Yield4 Servings

Ingredients

  • 3 tablespoons of ghee or butter.
  • 2 - 3 tablespoons Garlic/ginger paste (5 or 6 garlic cloves and a thumb of ginger)
  • 5 green cardamom pods, cracked slightly
  • Stick of cinnamon
  • 1 tablespoon of cumin seeds
  • Two bay leaves
  • 1 Tablespoon garam masala
  • 1 teaspoon of salt
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon black pepper
  • 3 onions finely sliced
  • 1 x 400g tin of good tomatoes
  • 1 Pint of stock with a teaspoon of garam masala and a clove added
  • 500g potatoes (waxy)
  • Big bag of fresh spinach.

Method

1

Set the Weber up for indirect cooking- coals left and right with central sanctuary.

A wok type pan with small handles that fit inside a closed lid, cast iron Dutch Oven or the Weber GBS pan would work best. (You’ll need a glove)

2

Start with the pan over one of the fuel sides and add the ghee/butter.

3

Fry the spices for a minute being careful not to burn.

4

Add the garlic/ginger paste and cook for a further minute, stirring continuously.

5

Add the onion, and cook for a few minutes until soft and glossy but not too brown.

6

Add the potatoes and turn everything around to coat.

7

Add the tomatoes and most of the stock. You want to try and cover the potatoes.

8

Place the pan in the centre of the grill, lid on and vents wide open to simmer. This should take 30-40 minutes or until potatoes are tender.

9

Whilst the potatoes are cooking, wilt the spinach down in an inch of boiling water with a teaspoon of salt and half teaspoon of turmeric added. (If you’re hardcore, you can do this on your ‘other’ BBQ. I did this on the stove)

10

After a couple of minutes, drain the spinach and let cool enough to squeeze much of the water out.

11

Chop through the spinach and add to the potatoes just before they’re cooked through.

12

Mix well being careful not to break up the potatoes

13

Let the Saag Aloo reduce to your desired thickness. Add your reserved stock if needed.

14

Serve with Naan

Recipe by Mike Cheryl Saunders

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Saag Aloo

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Butter Chicken

Butter Chicken

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Yield6 Servings

Ingredients

For the marinade

  • 1tsp ground cumin
  • 1tsp coriander
  • ½ tsp ground black pepper
  • 1tsp fenugreek leaves
  • 1tsp ground turmeric
  • 1tsp paprika
  • 1tsp chilli powder
  • 1tsp flaked sea salt
  • 2tsp garlic and ginger paste
  • 1tsp tomato puree
  • 4 tbsp natural yoghurt
  • 6 chicken breasts

For the Butter Sauce

  • 125 gms ghee (or 100gms butter and 2tbsp oil)
  • 2 onions chopped
  • 3tsbp garlic and ginger paste
  • 1tsp ground turmeric
  • 4 ripe tomatoes
  • 3tbsp tomato puree
  • 1 tbsp caster sugar
  • 1tsp flaked sea salt
  • 100ml double cream
  • Handful fresh coriander

Method

1

Combine all the dry ingredients for the marinade to form a spice mix, take three table spoons of the spice mix and add to the yoghurt tomato puree and garlic and ginger paste Reserve the rest of the spice mix for the sauce.

2

Cut each chicken breast into 6 and add to marinade. Put in fridge over night or at least 4 hours.

3

To make the butter sauce, heat the ghee and add onions, and garlic and ginger paste, cook gently until the onions are softened, we do this in a dutch oven on the bbq but it can be done on the cooker, increase the heat and stir in the rest of the spice mix you prepared for the marinade and the turmeric. Cook for 3 mins stirring regularly.

4

Stir in the tomatoes, tomato puree, sugar and salt and cook for 5 mins stirring constantly until the tomatoes have softened. Add 200mls of cold water and bring to a gentle simmer.

5

Preheat your bbq, put the chicken on the skewers and grill until they are ready, internal temp of 165f or 74c and ideally they should have a light char.

6

Blitz your sauce with a stick blender and add the cream simmer for a couple more minutes. Take you chicken and slide it off the skewer in to the sauce.

7

Serve sprinkled with chopped coriander and serve with rice and naan breads

Recipe from Chillin n' Grillin

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Butter Chicken

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BBQ Tandoori Chicken

BBQ Chicken Tandoori

BBQ Tandoori Chicken

  • Prep Time30 min
  • Cook Time30 min
  • Total Time1 hr
  • Yield4 Servings

Ingredients

For the BBQ Tandoori Chicken

  • 8-10 free range chicken thighs, skinned and boned

For the Marinade

  • Juice of two lemons
  • 1 tsp sea salt
  • 3 Tbs vegetable oil
  • 6 cloves garlic – smashed into a paste
  • 1 two-inch piece of ginger – smashed
  • into a paste
  • 1 Tbs (or more) red hot chilli powder
  • 2 Tbs cumin seeds
  • 2 TBs coriander seeds

For the Sauce

  • 2 tins (800ml) chopped tomatoes
  • 3 bay leaves
  • 5 cloves garlic – smashed
  • 1 inch piece of ginger – finely chopped
  • 1 teaspoon cardamom seeds
  • 4 cloves – crushed
  • 1 Tbs red chilli powder
  • 1 Tbs dried fenugreek leaves
  • 1 tsp garam masala

Method

Preparing the BBQ Tandoori Chicken

1

To prepare the chicken for the marinade, make shallow slits in each piece of chicken. This will help the chicken to marinate and cook more evenly. Pour the lemon juice over the chicken pieces along with the salt and rub deep into the flesh.

2

Place the rest of the marinade ingredients in a blender and blend until smooth and creamy. Pour the marinade over the chicken pieces and rub it in well. Cover and allow to marinade in the fridge as long as possible up to 48 hours.

3

To cook the sauce, put the chopped tomatoes, bay leaves, garlic, ginger, cardamom seeds and cloves into a large pot and bring to a boil. Simmer for about ten minutes and then remove from the heat to cool a little.

4

Place the tomato combination in a blender and blend for about two minutes until the sauce is very smooth then pour back into the saucepan and bring to a brisk simmer.

5

Add the chilli powder, garam masala, double cream and sugar and then add the butter one tablespoon at a time while stirring continuously (if you are preparing the sauce ahead of time, heat the sauce just before serving and then add the butter).

6

Sprinkle with salt and pepper to taste and top with chopped coriander.

7

Rub the marinade off the chicken pieces and skewer them on thick flat skewers with slices of red onion and peppers, place on the red hot BBQ, for about ten minutes until cooked through, with a little charring. Turn each piece several times so that they cook evenly. Be sure to cook through so that the meat reaches an internal temperature of at least 75°C.

8

Place a couple of pieces of chicken each plate and top with the sauce, serve with fresh naan heated on the BBQ or rice.

Recipe kindly supplied by Marcus Bawdon from countrywoodsmoke.com based on an original recipe from Dan Toombs on www.greatcurryrecipes.net. Find Marcus on Twitter @devonwoodsmoke and Instagram @countrywoodsmoke, and Facebook @mbawdon or in the Countrywoodsmoke Facebook group, he is also the editor of UK BBQ Magazine

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BBQ Chicken Tandoori

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