Dishoom’s Bombay barbecue
Our friends at Dishoom have given us two fantastic recipes to spice up your barbecue. Choose your chief griller, crack open a cold Lucky Saint and let the cooking commence.
2 corn-on-the-cobs, trimmed of all leaves
1 tsp fine sea salt
30g butter, melted (use olive oil for a vegan alternative)
¼ tsp deggi mirch chilli powder
1 tsp flaky sea salt
4 lime wedges
- Preheat your grill to high or heat up the barbecue. Bring a pan of water to the boil. Add the corn cobs and salt and bring back to the boil. Cook for 3 minutes, then drain and pat dry with kitchen paper.
- Using a heavy-duty knife, carefully chop each corn cob in two.
- Coat the corn in melted butter, using a pastry brush. Grill until the corn is quite charred all over, turning and basting with the melted butter every 2-3 minutes. Try to gradually build up the colour rather than burn the corn.
- While the corn is grilling, mix the chilli powder and sea salt together.
- To finish, dip a lime wedge in the chilli-salt mix and rub all over the surface of one piece of corn. Repeat with the other pieces of corn and lime wedges.
- Serve the corn with the remaining chilli-salt mix and spice-dipped lime wedges. Eat hot (with plenty of napkins).
Chicken Tikka skewers
Serves 4 (as a starter)
500g boneless chicken thighs, with skin
FOR THE MARINADE
30g fresh root ginger
10g garlic (2-3 cloves)
10g green chillies (about 2)
30ml rice vinegar
1 tsp deggi mirch chilli powder
1 tsp ground turmeric
1 ½ tsp fine sea salt
2 tsp granulated sugar
1 tbsp vegetable oil
TO GRILL AND SERVE
25g unsalted butter, melted
- 1. Cut each chicken thigh into 3 pieces and pat dry with kitchen paper. Place in a large bowl.
- For the marinade, blitz the ingredients together in a blender or mini food processor to a smooth paste.
- Spoon the marinade over the chicken pieces and turn them to coat. Cover and leave to marinate in the fridge for anywhere between 6 and 24 hours.
- Take the marinated chicken out of the fridge 20 minutes before cooking. If you’re using wooden skewers, soak them now.
- Heat the grill to high. Thread the marinated chicken onto your skewers, leaving enough space between the pieces for the heat to penetrate. Grill for 12-15 minutes, turning and basting regularly with the melted butter, until deep golden brown with some charring. Check that the chicken pieces are cooked through.
- Let the cooked chicken rest for 5 minutes before serving, with lime wedges for squeezing.