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!