These taste delicious and there is a great cheat here too. You could make the tikka yourself or you could buy it ready made, up to you. The edible tulips are available from Greens of Devon.
Ingredients for chicken tikka, serves 4:
3 garlic cloves
1 tsp sea salt
5cm fresh ginger, grated
1 tsp turmeric
1 tsp ground cumin
pinch of cayenne
½ tsp garam masala
1 tsp paprika (optional if you want a red colour)
Juice of 2 lemons
6 tbsp plain yoghurt
4 chicken breasts, cut into 5 pieces each
1 large red onion, quartered
How to make chicken tikka…. WASH YOUR HANDS
- Place the salt and garlic cloves in a pestle and mortar and crush to a paste.
- Mix all the ingredients together, except the chicken breasts, and stir well. Add the chicken breasts , cover and leave in the fridge for up to 24 hours to marinade.
- To cook preheat the barbecue or grill until very hot (AGA shelf on top set of runners in the roasting oven), thread the chicken onto skewers alternating with pieces of red onion, and cook until the edges are slightly charred and the chicken juices run clear.
For the salad:
Mix together cooked bulgar wheat or couscous, stir in some raita, finely chopped cucumber and tomato and a pack of pomegranate seeds. Serve a teaspoonful of the bulgar wheat or couscous mixture on an edible tulip leaf and top with a piece of tikka
For a real cheat: buy a pack of chicken tikka salad from the supermarket and place teaspoonfuls of this on the tulip leaf.