To make the chicken Tikka you need to buy good quality Tikka paste instead of making one.

Ingredients

1 whole chicken

2 tablespoon Tikka Curry paste

Method

Preheat oven to 180 degrees

Rub the paste over the chicken and let it stand for half an hour.

Place Chicken on a baking dish and cook for two hours or until cooked through.

Tip

To check if Chicken is cooked, poke the thighs with a skewer if it is clear than it is cooked.  

To make the Tikka vegetables you need the same Tikka paste you used for the chicken and red wine vinegar.

Ingredients

750 g baby potatoes halves

1 large cauliflower chopped in florets

250g Brussel sprouts halves

Coriander to garnish.

1 tablespoon tikka curry paste

Red vinegar to drizzle

To make  the Tikka vegetables

Preheat oven to 180 

In a baking dish add the paste, vegetables and red wine vinegar amd combine.

Place in the oven and bake for an hour or until vegetable are tender and crispy.

Tip

If you are cooking the chicken and vegetables together.  Half way through the chicken cooking time add the vegetables in the second oven tray. 

To make the cucumber sauce

Chop cucumber, add yogurt, and a squeeze of lemon.

To make the red wine vinegar sauce.

Add red wine vinegar, salt and sugar and mix.  Taste to your preference.  

The asparagus salad will take less than ten minutes to make.

Ingredients

250g Asparagus

handful of walnuts

Handful of pine nuts

Handful of dried cranberries

Red wine vinegar to drizzle 

Method

Blanch asparagus for 5 minutes in boiling water.

Drain Asparagus

On a salad plate add the Asparagus , nuts and cranberries and drile with red wine vinegar.