Certified - Episode 1
In this episode, Lisa Maffia is joined in the kitchen by British Asian superstar Jay Sean and Afrobeat singer Mr Eazi. They’ll be cooking up a storm in the kitchen with the help of chef Ranjit, whilst they prepare two dishes – Chicken Tikka and Amritsari Fish Pakora’s.
Amritsari Fish Pakora - Serves 10
- 4 No cod fillet (cut into bite sizes)
- 250 gm Plain Yogurt
- 5 tbsp Chickpea Flour /gram flour
- 1 tbsp Ginger Paste
- 1 Tbsp Garlic Paste
- 150 ml water
- 2 Fresh Lime
- 2 tsp. bicarbonate soda
- Vegetable oil for frying
Spices for fish
- 1 Tsp Carom seeds
- 1 Tbsp Red Chilli Powder
- 5 gm Salt
- 1 Tbsp Chat Masala
- In a large bowl, add yogurt, ginger, garlic paste, chickpea flour, all the spices and bicarbonate soda
- Using a hand blender, mix everything add water gradually to form a lump free batter.
- Now add the fish fillet in the batter and evenly coat all the sides.
- Cover the bowl with cling wrap or plate and place in fridge for 15 minutes (marination).
- Heat oil in a pan on high flame for about a minute.
- Now take out the fish from fridge and very carefully, add 2-3 pieces of fishes in the hot oil. Reduce the flame to medium and fry the fish till they become crisp golden brown (takes about 2 minutes for each fish to cook on both sides).
- Continue the process till all the fishes are fried and cooked. Place the fried fish in a serving bowl, squeeze some fresh lime juice and sprinkle with chat masala.
- Serve fresh and hot with cabbage slaw or onion salad and green chutney.
This recipe works best with fish like cod, tilapia, monkfish, haddock, Pollock
Chicken Tikka Masala - Serves 10
- 1 kg skinless boneless chicken thighs cut into bite size pieces
- 2 tbsp Greek yoghurt
- 2 tbsp garlic paste
- 1 tbsp ginger paste
- 1tsp green chilli paste
- 2 tsp mild paprika
- 1 tbsp chilli powder
- 1 tsp garam masala powder
- 1 tsp coriander powder
- Pinch cinnamon powder
- 5gm Salt
- 5gm Melted Butter/Ghee
- 1 tsp chaat masala
- 1 tsp lime juice
- Salad & chutney to serve
- Add the ginger, garlic and green chilli in a wet grinder and blend to a smooth paste. Mix the yoghurt in a bowl to get rid of any lumps.
- Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala and coriander powder. Also mix in the ground cinnamon and salt.
- Stir well and tip in the chicken pieces and mix well making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.
- Soak wooden skewers in water. Preheat the grill on medium. Shake off the excess marinade and thread the chicken pieces onto the skewers and place them on a wire rack.
- Cook under the grill for 15-20 minutes. Turn the skewers every 5 minutes & baste with melted butter until the juices run clear and they are cooked through slightly charred around the edges.
- Serve warm over roti or parathas sprinkled with chaat masala and lemon juice along with mint chutney and salad.