APPETIZERS...

The following Indian appetiser recipes can also be served as part of a buffet. The chicken tikka can be skewered and served as finger food. The kabuli channa makes a wonderful change from the usual potato salad and is full of protein.

Chicken Tikka

1.5 lbs boneless, skinless chicken breast
8 ounces plain yoghurt
4 tsp lemon juice
1.5 tsp ginger (grated)
2 tsp paprika
1 tsp ground cumin
1/2 tsp ground coriander
1 pinch turmeric
1 pinch chili pepper
1 clove minced garlic

Cut chicken into thin strips and place in a large plastic (ziplock) bag. Mix remaining ingredients and add to bag. Marinate the chicken 7 - 24 hours in the refrigerator. Occasionally pick the bag up and turn over and over to make sure the marinade reaches every part of the chicken.

Grill chicken pieces for 12 - 15 minutes, turning halfway through.

Serve with chutney.

Kabuli Channa

A wonderfully flavorful vegetarian dish.

1 cup chick peas (soaked overnight in cold water with bicarbonate of soda)
1 tsp bicarbonate of solda
1 tsp tamarind paste mixed in 2 tablespoons of boiling hot water
2 tsp brown sugar
1 cup potatoes, boiled, peeled and cut into 1/2 cubes.
2 green chilis, seeded and finely chopped
1 medium onion, peeled and finely chopped
salt and freshly ground black pepper
1/2 oz cumin seeds, dry roasted and ground
1 tablespoon lemon juice

Place the chick peas and their soaking water in a saucepan, add enough fresh water to cover them. Cook over medium heat until soft in the center. Drain off any excess water. Mix together the tamarind liquid and brown sugar. Mix together the chick peas, potatoes, coriander, chili, onion, salt and pepper. Pour the tamarind mixture over the top, then sprinkle the ground cumin seeds and lemon juice over to complete this spicy appetiser.

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