NISHA PARMER - Ve-Du-Ya Chicken Tikka Kebabs

masterchef finalist

Food-lover Nisha Parmar rose to culinary fame on BBC’s MasterChef in 2018, where she was celebrated for her inventive flavours and travel-inspired Asian cuisine.
‍
After leaving her 17 year banking career, Nisha is now a Private Chef and has become one of the most popular names in celebrity private dining.

We love working with Nisha, and she has helped us by dreaming up endless recipe ideas for our new products. We can't wait to see her creative summer dish at our Open Kitchen!

INGREDIENTS

1 TBSP Garlic and ginger paste
2 TBSP Greek Yogurt
2 Heaped tsps Veduya
½ tsp Turmeric
1 TBSP Coriander and Cumin powder
½ TSP Garam masala
½ TSP Salt
Juice of ½ Lemon
1 tsp Olive oil

METHOD

Step 1: Mix together all the ingredients in a bowl for the marinade. Add your chicken thighs, mix well and leave to marinade for at least 1 hour.
Step 2: Thread onto metal skewers and place over a BBQ or in a hot oven for 35 mins until charred. Baste with melted butter.

GREEN TAHINI

INGREDIENTS

60g Belazu Tahini
1 Crushed Garlic clove
30g Coriander
2 TBSP Lemon Juice
Salt

method

Step 1: Blitz all the above together for a green chutney

pINK PICKLED ONIONS

1 1 Large red onion - thinly sliced
1 3 TBSPS any Belazu varietal vinegar
1 tbsp water
Pinch of salt and sugar

pINK PICKLED ONIONS

Step 1: In a bowl or jam jar, Soak the sliced onions in Belazu vinegar, water with a pinch of salt and sugar for at least 1 hour.
Step 2: Serve with chopped salad of crunchy little gem, rocket, tomatoes and cucumber, with shop bought paratha or naan