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WINE CHOICE: Sula Estate ‘Dindori’ Viognier
Nashik, India
Chicken Masala
Rich with spices and the smokiness of the grill – you control the chilli heat!
Never had Indian wine, eh? Well this Viognier will impress you, but you do need to pack copious spice into your canapes as this is big wine. Plenty of flavour, but don’t feel it needs to be all hot chilli – this canapé can be mild if you use other spices. Either way, it’s gonna be a match made in Heaven!
Recipe
- INGREDIENTS
- Chicken thigh fillets or breasts
- Garam Masala spice blend – or masala curry paste
- Fresh red chilli
- 100ml creme fraiche
- Popadom crisps (those ones that are about the size of a jam jar lid)
- FOR THE RAITA
- 100ml Greek yoghurt
- 1/2 tsp of minced garlic and ginger
- 4 tbsp chopped fresh mint and coriander
- 1/4 cucumber grated and squeezed
- 2 tsp lime juice
- Mix 2 tbsp of Garam Masala into 100ml of creme fraiche and season. If you like spicy, then add some heat here – cayenne pepper, chilli powder, chilli flakes etc.
- Cut chicken into pieces about 2cm and put in the bowl with the spiced creme fraiche – marinade in fridge for as long as possible, a couple of hours is great, if it’s 10 minutes it will do.
- Skewer the chicken and cook on a hot BBQ or a griddle – or you can grill it.
- For the Raita, just mix all of the ingredients together.
- Take a popadom crisp, add a dollop of Raita, place a piece of chicken on top and sprinkle with a little garam masala. Pop a little slice of chilli and a coriander leaf (or mint leaf) on top.
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