Savour an 'Indian Summer' with BBQ recipes from Denley's Essence of India

We’ve all got our fingers crossed for a sunny Bank Holiday this weekend, and the extra day off means only one thing – barbecue time! And while there’s no denying the satisfaction to be had from keeping it simple with sausages and burgers, with a little preparation you can produce an alfresco feast that will really impress your guests. Here, Jamil Miah, the curry expert behind Topsham’s award-winning Denley’s Essence of India Restaurant & Curry School, shares his favourite BBQ recipes.

Denley’s BBQ marinade for chicken
Ingredients:
10 skinless chicken drumsticks
1½-2 tsp garlic & ginger paste
A handful of fresh chopped coriander
2 tbsp plain yoghurt
Salt & pepper to taste
1 tsp mustard paste
Pinch fenugreek
½ tsp mint sauce
½ tsp kashmiri masala paste (Pataks make a good one, available in most supermarkets)
¼ fresh lemon
¼ tsp turmeric
Pinch of nutmeg
½ tsp driec cumin
½ tsp dried coriander
¼ tsp chilli powder
¼ tsp garam masala powder
2 tsp mustard oil
1 tsp tandoori masala powder

Method:
1. Mix the garlic & ginger paste and the chopped coriander in a blender.
2. Once blended, mix with all the other ingredients (except the meat and the yoghurt) in a large bowl, cover, then refrigerate for 30 minutes.
3. With a sharp knife, carefully make a few slashes in each drumstick. Add the chicken and the yoghurt to the bowl of mixed ingredients, re-cover, and leave for an hour to marinate
(it’s a good idea to take the marinated meat out of the fridge about 20 minutes before you want to cook it – if raw chicken is too chilled before it hits those hot coals, the outside may burn before the centre is cooked).
5. Remove the chicken from the marinade, shaking off any excess. Cook on the barbecue for about 20 minutes.

Denley’s BBQ marinade for lamb chops
Ingredients:
4 lamp chops
1½-2 tsp garlic & ginger paste
A handful of fresh chopped coriander
1-2 green chillies (depending on how hot you want to go!)
2 heaped tbsp plain yoghurt
Generous pinch of fenugreek
1 tsp paprika powder
½ tsp nutmeg
½ tsp black salt powder
½ tsp garam masala powder
1 tsp tandoori masala powder
½ tsp turmeric
1 tsp mixed curry powder

Method:
1. Blend the garlic & ginger paste, fresh coriander and green chillies to a paste.
2. Mix the paste with all the other ingredients in a large bowl, add the lamb – making sure to coat the meat fully – cover and allow to marinate in the fridge for at least 1 hour.
3. Remove the lamb from the marinade, shaking off any excess.
4. Make sure the barbecue is good and hot, then cook the chops over the coals for 3-4 minutes on each side until the outside is chargrilled but the inside retains a juicy pinkness.

Mango Lassi
This is a traditional yoghurt drink from Punjab that’s great for cooling you down in hot weather. For a slimline version, use fat-free yoghurt and skimmed (or semi-skimmed) milk.
Ingredients:
Makes enough for 6 medium-sized glasses
500ml natural yoghurt
200ml milk
Pinch of salt
2 tsp sugar
Small can of pulped mango

Method:
1. Chill 6 glasses in the fridge.
2. Add all the ingredients to a large jug and use a hand blender to mix it all together (about 2 minutes).
2. Add ice to the glasses, pour out the lassi and serve. Instant cool!

Denley’s Essence of India, 61-64 High Street, Topsham EX3 0DY
01392 875675/876065
www.denleysessenceofindia.co.uk

Photo: James Millar