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Angry Bird Recipe

Name: Mowgli Street Food Newcastles Angry Bird Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 pieces bone-in, skinless chicken thighs; 1 cups plain full-fat yogurt; 2 tbs fresh ginger, grated; 4 cloves garlic cloves, minced; 2 tbs lemon juice; 2 tbs vegetable oil; 2 tbs tandoori masala powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp cayenne pepper; 1.5 tsp salt; 0.5 tsp black pepper; 0.5 tsp red food coloring (optional); 3 cups green cabbage, finely shredded; 1 cups red cabbage, finely shredded; 1 cups carrot, julienned or grated; 3 stalks spring onions, thinly sliced; 0.5 cups fresh cilantro, chopped; 2 tsp vegetable oil; 1 tsp yellow mustard seeds; 1 tsp black mustard seeds; 8 leaves curry leaves (optional); 1 piece green chilli, finely chopped; 2 tbs fresh lime juice; 0.25 cups plain yogurt; 1 tsp honey; 0.75 tsp salt; 0.25 tsp black pepper; 4 pieces fresh lemon wedges

Inspired by Mowgli Street Food Newcastle

Time1h 30m

Serves4

Succulent chicken thighs chargrilled with fragrant tandoori spices, yoghurt, ginger & garlic, served with a popped mustard Mowgli Slaw.

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Ingredients

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Tandoori chicken

6 pieces bone-in, skinless chicken thighs

1 cups plain full-fat yogurt

2 tbs Fresh ginger, grated

4 cloves Garlic cloves, minced

2 tbs ReaLemon lemon juice

2 tbs Tuscany sunflower oil

2 tbs tandoori masala powder

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Smoked paprika

1 tsp Cayenne pepper

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp red food coloring (optional)

Popped mustard Mowgli Slaw

3 cups green cabbage, finely shredded

1 cups red cabbage, finely shredded

1 cups carrot, julienned or grated

3 stalks spring onions, thinly sliced

1/2 cups Fresh cilantro, chopped

2 tsp Tuscany sunflower oil

1 tsp yellow mustard seeds

1 tsp black mustard seeds

8 leaves curry leaves (optional)

1 piece green chilli, finely chopped

2 tbs Fresh lime juice

1/4 cups plain yogurt

1 tsp Honey

3/4 tsp Celtic sea salt

1/4 tsp black pepper

Finishing & serving

4 pieces fresh lemon wedges

1/4 cups Fresh cilantro leaves

1 tbs neutral oil for grill (if needed)

Method

Tandoori chicken

Prepare chicken

Trim excess fat from chicken thighs. Pat dry with paper towels. Using a sharp knife, make 3 shallow diagonal slashes on each thigh to help marinade penetrate.

Make marinade

In a large bowl, whisk together yogurt, grated ginger, minced garlic, lemon juice, vegetable oil, tandoori masala, ground cumin, ground coriander, smoked paprika, cayenne pepper, salt, black pepper and optional red food coloring until smooth.

Marinate

Add the chicken thighs to the marinade, massaging the mixture into the slashes and all over the meat. Cover and refrigerate for at least 3 hours, ideally overnight (8–12 hours) for maximum flavor.

Bring to room temperature

Remove marinated chicken from the fridge 30 minutes before cooking to take the chill off. Preheat a grill or heavy cast-iron pan to medium-high (about 400°F/200°C). If using a grill, oil the grates lightly to prevent sticking.

Chargrill

Place chicken thighs skinless-side down on the hot grill or pan. Cook 6–8 minutes per side, turning once, until well charred at the edges and an instant-read thermometer inserted into the thickest part reads 74°C (165°F). If the exterior chars too quickly, move to a cooler part of the grill and finish cooking over indirect heat.

Rest

Transfer cooked thighs to a plate and loosely tent with foil. Rest 5–8 minutes to allow juices to redistribute.

Popped mustard Mowgli Slaw

Toast mustard seeds

In a small skillet, heat 2 tsp vegetable oil over medium heat. When hot, add yellow and black mustard seeds. Cover briefly — seeds will start to pop. As they begin to pop, add optional curry leaves and quickly sauté for 10–15 seconds until fragrant. Remove from heat and let cool slightly.

Combine slaw veg

In a large bowl, combine shredded green cabbage, shredded red cabbage, grated carrot, sliced spring onions, chopped cilantro and chopped green chilli.

Make dressing

In a small bowl whisk together lime juice, plain yogurt, honey, salt and black pepper until smooth. Stir in the popped mustard seed mixture (including oil) and mix well.

Toss slaw

Pour the dressing over the slaw vegetables and toss until evenly coated. Taste and adjust seasoning with more salt or lime if needed. Let the slaw sit 10–15 minutes to allow flavors to meld; this also softens the cabbage slightly while keeping crunch.

Finishing & serving

Slice the rested chicken thighs across the grain into generous pieces. Arrange a bed of the popped mustard Mowgli slaw on a platter or individual plates, top with sliced tandoori chicken.

Garnish with cilantro leaves and serve with lemon wedges alongside. Offer extra yogurt or a cooling raita if desired.