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


  1. In a large bowl, add yogurt, ginger, garlic paste, chickpea flour, all the spices and bicarbonate soda
  2. Using a hand blender, mix everything add water gradually to form a lump free batter.
  3. Now add the fish fillet in the batter and evenly coat all the sides.
  4. Cover the bowl with cling wrap or plate and place in fridge for 15 minutes (marination).
  5. Heat oil in a pan on high flame for about a minute.
  6. 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).
  7. 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.
  8. 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


  1. 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.
  2. Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala and coriander powder. Also mix in the ground cinnamon and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Serve warm over roti or parathas sprinkled with chaat masala and lemon juice along with mint chutney and salad.