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Something you should serve… Methi and Chickpea Tikki with Red Cabbage Achar and Tandoori Baby Chicken

These delicious recipes come from Carom, the pan-Indian restaurant in Soho that unveiled a new look and menu this summer.  The dishes only take 30 minutes to whip up, making them a perfect choice for starters (or a quickie tapas-style meal with a bit of naan bread on the side). Enjoy!


 The Methi & Chickpea tikki with Red cabbage Achar  (Serves 4)


For the tikki 

  • 300g Fresh Methi (Feugreek leaves)
  • 200g Cooked Chickpeas
  • 100g Boiled Potatoes (Grated)
  • 1 tsp Cumin
  • 20g Green chilli
  • ½ tsp Turmeric powder
  • 20ml Vegetable oil
  • Salt (to taste)

For the Achar / Pickle 

  • 250g Red cabbage
  • 50ml Vinegar
  • 5ml Vegetable oil
  • ½ tsp Mustard
  • 1 Whole red chilli
  • Salt (to taste)



Prep for Tikki:  10 mins

  •  Roughly chop the methi and green chilli, grate the potatoes and smash the chickpeas
  •  Heat oil in a pan, add cumin until oil crackles and follow by adding the green chilli then methi. Sauté over slowly, add turmeric powder.
  •  Add the chickpeas and potatoes and mix thoroughly. Add salt to taste.
  •  Cook until if forms a good mixture and a consistent green shade. Remove from pan and allow mixture to cool.
  •  Roll out balls of approximately 60g, place between palms and press gently to form a patty. Keep refrigerated.

Prep for Achar / Pickle:  10 mins

  •  Shred red cabbage as thin as possible. Rinse in cold water, to remove excess colour. Soak in vinegar for 1 hour. Drain excess water
  • Heat oil in a pan, add mustard and allow to crackle. Add chopped red chilli, cabbage, sauté for few minutes, add salt to taste and the remove the pan from the hob
  •  Once cool, store in an air-tight container

Cooking & Presentation:  5 mins

  • Heat a thick bottomed grill pan over a slow flame, add oil sparingly. Gently add patties, turn around after two minutes or until golden brown on either side
  • Add a spoon full of your favourite chutney, push it across the plate with spoon edge to make a nice arch, place two patties per person, and a tsp of red cabbage pickle

Chef’s Tip:

  •  May add red wine vinegar instead of normal vinegar, to enhance flavour


Tandoori Baby Chicken (Serves 4)


  • 300g Baby Chicken-Poussin
  • Butter
  • 1 lime

For marinade

  • ½ g Saffron
  • 200g Greek Yoghurt
  • 10g Cumin powder
  • 15g Garam masala
  • 30g Ginger & garlic paste
  • 3 chopped Green chillies
  • 15g Vegetable oil
  • Salt (to taste)



Prep: 10 mins

  •  Cut chicken in halves and remove skin
  •  Mix all your marinade ingredients together
  • Apply this over the chicken, cover and leave in fridge for an hour

Procedure to cook: 20 mins

  •  Pre heat oven to 180oC, place the chicken in centre and cook for approx 15 minutes
  •  Baste the chicken applying butter or oil regularly while cooking. Check the thickest part towards the bone is fully cooked before serving
  •  Once cooked, remove the chicken from the oven, apply a knob of butter and finish with a generous squeeze of lime

Vishnu Natarajan, chef:  “This is not a normal red coloured Tandoor chicken that you find most places. It should be a yellowish colour due to saffron, with golden brown marks obtained from roasting. Personally I love to have it with a bit of curry – presented on a bed of curry in a serving dish with the Tandoori chicken on top to bring all the senses together: colours for eyes, flavours, temperatures, textures and finally the taste to remember”

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