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Indian Meze

Indian Meze

Tuesday 21 August 2018

Following on from the Smoke and Fire BBQ Festival in August this recipe is a fantastic way to cook up a delicious party platter and use up any old spices at the back of your cupboards.

Indian Meze


Serves 4

  • 3 skinless chicken breasts, cut into strips

For the marinade

  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1/2 tsp cayenne
  • juice of 1 lemon
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1/2 tsp turmeric
  • 1/2 tsp ground all spice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground fennel seeds
  • 2 ground cloves
  • 150g full-fat Greek yoghurt

For the coriander and mint chutney

  • 50g fresh coriander, leaves and stalks (1 large bunch)
  • 20g fresh mint leaves (from 1 small bunch)
  • 1 tsp tamarind paste
  • 1/4 tsp salt
  • 1 tsp sugar
  • 250g full-fat Greek yoghurt

For the onion bhajis

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp yellow mustard seeds
  • 1 tsp black mustard seeds
  • 110g chickpea flour
  • juice of 1/2 lemon
  • 1 birds eye green chilli, finely chopped
  • 1/2 tsp turmeric
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2 onions, thinly sliced
  • 4-5 tbsp. water
  • small handful of fresh coriander
  • 1 tsp black pepper
  • 1 tsp salt
  • 200ml vegetable oil


  1. Combine all the marinade ingredients in a bowl.
  2. Coat the chicken strips and thread onto wooden skewers that have been soaked in water for at least half an hour.
  3. When ready to cook, pre-heat a cast iron pan or griddle plate. Cook for two or three minutes on both sides, until cooked thoroughly.
  4. For the chutney combine all the ingredients in a food processor and blitz until smooth.
  5. For the onion bhajis heat a frying pan and add the cumin, coriander and mustard seeds. Dry fry for a minute or so or until the mustard seeds start to pop. Grind to a powder with a pestle and mortar. Combine all ingredients except the onions and oil to form a batter. Add the onions and combine thoroughly. Heat the oil in a deep sided frying pan until a small piece of the mix bubbles instantly when added. With a dessert spoon, add dollops of the mixture very carefully to the hot oil. Fry for three or four minutes on each side until deep golden brown. Drain on kitchen paper before serving.

For more recipes ideas for leftovers visit to Love Food Hate Waste.

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