Hariliya chicken tikka, with curly fries, sweet potato wedges and turkish salad.
Hariliya basically means green.
The marinade masala is made from green herbs.
Mainly coriander leaves and fresh mint leaves with the addition of green chilli.
Make a paste with handful of coriander and mint leaves and green chillies.
Add some cumin powder, a little mango powder, ginger and garlic and salt to taste.
Mix with greek yogurt.
Add the marinade to cubed chicken breast and leave for a few hours.
Thread the chicken cubes on to skewers adding cubes of onion and peppers in between the chicken cubes.
Grill to cook. Perfect for Bbqs.
I cooked down the juices of the chicken and the left over marinade, making a gravy/sauce.
Although the chicken tikka is quite moist, I like to have a gravy or sauce so that the dish is not dry.
Sweet potato wedges give an amazing flavour to the chicken tikka.
The sweetness of the potato compliments the heat of the green chilly in the tikka.
For sweet potatoes wedges. Wash the potatoes and chip with skin on. Dry the chips and coat in olive oil, a little red chilli flakes and a pinch of flaked salt.
Place in single layers on a baking tray.
Bake for 20/25 minutes turning over half way through.
Turkish salad is salad leaves, peppers, cucumbers and tomatoes dressed with some sumac, zatar olive oil and a drizzle of pomegranate molasses.
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