Smoke And Flame

Makes 500g of chicken thighs

We would advise mixing 2 tablespoons of Black Country Tikka Blend in 1.5 tablespoons of plain yoghurt.

Mix thoroughly and stir in the protein. Leave to marinade in the fridge for at least an hour but preferably overnight.

Jinga prawns are a delicious and simple dish to prepare on the barbecue. The smoky flavour from the grill combined with the spiced prawns creates an irresistible taste. Here’s a step-by-step guide to cooking perfect jinga prawns using king prawns and the Black Country Tikka Spice Blend.

1. Prepare the Barbecue (Direct Heat)
Set up your barbecue for direct heat. If you are using charcoal, light the coals and spread them evenly once they’re covered in white ash. For gas barbecues, preheat to a medium-high heat.

2. Clean and Prep the Prawns
Clean the king prawns by removing the shells, but leave the tails on for ease of handling. De-vein the prawns by making a shallow cut along the back and removing the vein. Pat the prawns dry with a paper towel.

3. Marinate the Prawns
In a bowl, toss the prawns with the Black Country Tikka Spice Blend, ensuring they are evenly coated. Let them marinate for 10-15 minutes to absorb the flavours.

4. Skewer the Prawns
Thread the prawns onto skewers, piercing through both the head and tail so they stay secure during grilling. Metal skewers are best, but if using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.

5. Barbecue the Prawns
Place the prawn skewers directly over the heat. Grill the prawns for 2-3 minutes on each side, until they turn pink and slightly charred. Be careful not to overcook, as prawns can become tough if left on the heat for too long.

6. Serve
Once cooked, remove the prawns from the barbecue and allow them to rest for 1-2 minutes. Serve immediately with your favourite side dishes.

Barbecuing chicken tikka kebabs is a delicious way to infuse smoky flavours into this classic dish. Using chicken thigh fillets ensures the meat stays juicy and tender, even over the grill.

1. Prepare the chicken: Cut the chicken thigh fillets into bite-sized chunks, about 2-3 cm pieces, and marinate them with the spices and yoghurt for at least an hours, or ideally overnight in the fridge.

2. Preheat the BBQ or the oven: Set up your barbecue for direct grilling. Ensure that the coals are hot, white, and ashy before placing the kebabs on the grill. If using a gas barbecue, preheat it on a medium-high setting. If using an oven, preheat to 200c.

3. Skewer the chicken: Thread the marinated chicken pieces onto skewers, making sure to leave a little space between each piece to allow even cooking.

4. To barbecue the kebabs: Place the skewers directly over the hot coals or burners. Cook for 10-12 minutes, turning frequently to ensure they cook evenly on all sides. You want the chicken to have a nice char while staying tender inside.

To oven cook: Cook for around 25-30 minutes turning once.

5. Check the temperature: Using a meat thermometer, ensure that the internal temperature of the chicken reaches at least 75°C. This ensures the chicken is fully cooked and safe to eat.

6. Rest the kebabs: Once cooked, remove the kebabs from the grill and allow them to rest for a few minutes before serving. This will help retain the juices and flavour in the meat.

7. Serve: Serve your chicken tikka kebabs hot with naan, pilau rice, or salad, and enjoy!

Pilau rice is a fragrant, spiced rice dish that complements a variety of curries and grilled meats. The key to a great pilau is balancing the spices and using the right rice-to-water ratio to get perfectly cooked, fluffy grains. Follow this recipe to bring authentic flavours to your meal, with a simple technique for measuring the water.

1. Prepare Your Ingredients

• 1 cup basmati rice

• 2 tbsp oil or ghee

• 1 small onion, finely sliced

• 1 cinnamon stick

• 4-5 cardamom pods, slightly crushed

• 4-5 cloves

• 1 tsp cumin seeds

• 1 bay leaf

• ½ tsp turmeric powder (optional, for colour)

• Salt to taste

• Fresh coriander (optional, for garnish)

2. Wash and Soak the Rice

• Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

• Soak the rice in cold water for 20-30 minutes, then drain.

3. Sauté the Spices

• Heat the oil or ghee in a deep pan over medium heat.

• Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Fry for about 1-2 minutes until the spices become fragrant.

4. Cook the Onion

• Add the finely sliced onion to the pan and cook until it turns golden brown, stirring occasionally. This may take around 5-7 minutes.

5. Add the Rice and Toast

• Add the drained rice to the pan and stir well, ensuring each grain is coated in the oil and spices. Toast the rice for 2-3 minutes, stirring gently.

6. Add Water and Simmer

• For perfect pilau, the general rule is to add 1 ½ cups of water for every 1 cup of rice. To measure, place your fingertip on the surface of the rice in the pan, then add enough water so it reaches your first knuckle.

• Add salt to taste and the turmeric powder (if using).

• Bring the water to a boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 10-12 minutes.

7. Rest the Rice

• Once the rice is cooked and the water is absorbed, turn off the heat. Leave the lid on and allow the rice to rest for another 5 minutes to let the steam finish cooking it.

8. Fluff and Serve

• Remove the cinnamon stick, cardamom pods, and cloves if possible.

• Fluff the rice gently with a fork and garnish with fresh coriander if desired.