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Ingredients

• 4 chicken breasts

• 200 g tamarind, (see cooks note below)
• 100 g jaggery, (see cook's note below)
• 1 cinnamon stick
• whole green cardamom
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1 green chilli
• 2 cm piece of ginger, peeled and sliced
• 1 litres water
• pinches of ground ginger
• pinches of black salt, (see cooks note below)

• 6 black peppercorns
• 2-3 cloves
• 1 tsp cumin seeds
• 2-3 whole star anise
• 3-4 black cardamom

• 10 g peeled ginger
• 10 g peeledcloves garlic
• 2 green chillies
• 6 tsp olive oil
• 1/2 lemon, juice only
• 5 g black spice masala, (see above)

• 100 g thick yogurt
• 1 medium green chilli, finely chopped
• 30 g squid ink
• 5 g black spice masala, (see above)
• 30 g tamarind chutney, (see above)

• pinches strands saffron
• green cardamom
• 100 g yogurt
• 100 g mayonnaise

• green salad
• dressing made with olive oil, white wine vinegar and a little tamarind chutney
• sesame seeds, toasted

Description

Sanjay Dwivedi Cooks His Spicy Alternative To The Infamous Indian High Street Offering Of Bright Red Chicken Tikka

UK TV