Ainsley Harriott paneer tikka kebabs with chickpea salad and coriander chutney recipe on Ainsley’s Good Mood Food

Ainsley Harriott served up tasty paneer tikka kebabs with chickpea salad and coriander chutney on Ainsley’s Good Mood Food.

The ingredients are: 1 tbsp gram (chickpea) flour, 1 tbsp oil, plus extra for drizzling, 2 tbsp tikka masala paste, 1 heaped tsp ground Kashmiri chilli powder, ¼ tsp ground turmeric, 2 cloves of garlic, minced, 3cm piece of root ginger, peeled and grated, 180g Greek yoghurt, ½ lemon, for squeezing, 1 x 500g block paneer, rinsed and drained, cut into 3cm pieces, 2 red peppers, deseeded and cut into 3cm chunks, 1 red onion, cut into 3cm chunks, 1 tsp chaat masala (optional) and sea salt.

For the Chickpea Salad: 3 tbsp olive oil, ¼ tsp of Kashmiri chilli powder, 1 small clove of garlic, minced, 2 tsp of runny honey, juice and zest of ½ lemon, 1 x 400g can of chickpeas, rinsed and drained, 2 vine tomatoes, deseeded and chopped, ½ cucumber, chopped, 4-6 radishes, trimmed and chopped, 2 spring onions, trimmed and sliced, large handful fresh coriander leaves, roughly chopped, plus extra to serve and 10 mint leaves, roughly chopped.

For the Coriander Chutney: bunch of fresh coriander, leaves picked (approx. 20g), handful of fresh mint leaves, 1-2 green chillies, deseeded and chopped, 2 cm root ginger, peeled and chopped, 1 tbsp lemon juice, 1 tsp sugar, a good pinch of salt and 2 tbsp Greek yoghurt.




See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food: 100 easy, comforting meals (including all the recipes from the major ITV series) available from Amazon now.

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