Tandoori Chicken....

Ingredients:
1 kg whole chicken, with the skin on

Preparing the chicken for the first marinade:

1. Skin the chicken & remove any excess fat & sinew. Also, remove the parson’s nose.

2. Remove the ends of the winglets on each side.

3. Trim the ends of the drumsticks.

4. Make a tiny slit between the thigh & the drumstick on each side, without cutting it fully.

5. Make three evenly spaced slits on each drumstick, lengthways.

6. Make three slits on each thigh, as well.

7. Make two slits along each breast, lengthways

8. The chicken is now ready for the first marinade.

Ingredients

First Marinade

1. 2 tablespoons white vinegar
2. 1 teaspoon cooking salt
3. 1 1/2 teaspoons kashmiri chilli, ground

ingredients for first marinade: Vinegar, kashmiri chilli [ground] & salt

Tandoori masala/second marinade

1.1 1/2 cup thick yoghurt
2. 1 tablespoon ground ginger
3. 1 tablespoon ground garlic
4. 2 tablespoons ground kashmiri chillies, soaked in oil
5. 2 teaspoons garam masala
6. salt, to taste

kashmiri chillies soaked in oil & kashmiri chillies ground to a fine paste (Optional)

ingredients for second marinade/tandoori masala:
top row and yoghurt, crushed ginger & crushed garlic
bottom row, garam masala, ground kashmiri chillies & salt

Method:
1. Skin the chicken, remove any excess fat but leave some as it helps keep the bird moist. Prepare the chicken for the first marinade.

chicken ready for the First Marinade

2. Prepare the chicken for the second marinade/tandoori masala by applying the white vinegar, salt and the chilli.

marinate the chicken with vinegar, making sure you rub gently into all the slits

add the salt & rub in

add the chilli powder & massage gently into the breast

do the same with the legs

3. Refrigerate for about 30 minutes.

the chicken should look like this after the first marinade

cover & refrigerate for 30 minutes

4. Prepare the second marinade by blending the yoghurt with the crushed ginger, crushed garlic, ground chillies with oil, garam masala, salt together to form a ‘tandoori masala’.

start with yoghurt for the second marinade

add crushed ginger

add crushed garlic

mix well

add salt

add ground kashmiri chillies in oil

mix well & check for seasoning

add garam masala & fold

the Second Marinade/Tandoori Masala is ready

5. Remove the chicken from the fridge and apply the Tandoori Masala onto the marinated chicken.

apply the tandoori masala on the marinated chicken

apply the marinade all over the chicken, massaging gently in every slit & cavity

another angle of the marinated chicken

6. Cover and place the marinated chicken in the fridge for about an hour.

marinated chicken, ready to go!!

cover & refrigerate for about an hour

7. Remove the chicken from the fridge, place a skewer through the chicken. place the chicken in an earthenware, or clay, pot and place this in a pre-heated oven, temp. 160C.

run a skewer through the chicken & place on an earthenware pot or roasting tray with your choice of spices to give a ‘smoked’ flavour!

9. Cook in the oven for about 45 mins, or till the meat is cooked.

place the chicken in a pre-heated oven at 160 C

chicken cooking in the oven after 10-15 minutes

chicken after 25 minutes

10. To caramelise the chicken, turn on the grill in the oven. Cook for about 5 mins, or till the meat is golden.

chicken almost cooked, after 45 minutes, it is now ready for the grill

chicken after being grilled

tandoori chicken, hot from the oven

11. Serve the ‘king of kebabs’ with a mint and coriander chatni, sliced onions and a lemon wedge.

tandoori chicken, with onion rings, lemon wedge & mint & coriander chatni

Accompaniments:

Mint and Coriander Chatni
Ingredients:
1. 1 bunch fresh mint, roots removed and some of the thick stems taken off, washed
2. 1 big bunch fresh coriander, roots taken off, stem removed, washed
3. 4-5 small green chillies
4. 1 tablespoon pomegranate extract
5. salt, to taste
6. 1 red onion
7. lemon wedge

chatni ingredients: fresh mint, fresh coriander, pomegranate extract, lemon wedge, fresh green chillies & one red onion

Oven baked Tandoori Chicken Breasts

Prep Time: 10 min
Cook Time: 20 min
Serves: 2-4 hungry small

Ingredients:

Chicken Breasts – 1 lb (approx 1/2 kg)
Salt – to taste
Panko Bread Crumbs – 1 cup (approx
Tandoori Masala – 2 tsp + 1 tsp
Butter – 3 tbsp

Method:

1. Wash, clean and cut into strips the Chicken Breast.
2. Pat the Chicken dry with paper towels.
3. Sprinkle with some Salt and Tandoori Masala, rub in the masalas, turn over and repeat.
4. Set aside till ready to bake.
5. Pre-heat oven to 425 degrees C/ 218 degrees F.
6. Grease a baking sheet lightly or line with parchment paper.
7. Melt the Butter in a bowl and set aside.
8. Mix Tandoori Masala and Salt to the Panko in a bowl. Divide if needed and set aside.
9. Get an assembly line going – Seasoned Chicken, Melted Butter, Seasoned Panko Bread Crumbs and Prep-ed Baking Sheet.
10. (a)Take the Chicken, (b)dip into the butter, (c)remove excess Butter, (d)coat Chicken with Panko and (e)place on the Baking Sheet.
11. Repeat process till all the Chicken is done.
12. Place the Baking Sheet into the middle of the oven and bake for 10 minutes.
13. Flip and cook for another 10 minutes.
14. Remove from Oven, cut one piece thru the thickest part and if there is no pink, it’s done.
15. Transfer and serve hot with ketchup or chutney.
16. Optional – squeeze some Lime Juice or sprinkle some Chaat Masala.

Moong Daal with Asparagus

Prep Time: 15 min

Cook Time: 15 min
Serves: 4

Ingredients:

Mung Daal – 1 cup
Asparagus – 1 lb, cut into 1 inch pieces (keep tips whole)
Water – 3 cups
Turmeric Powder – 1/4 tsp
Salt – to taste

Seasoning:
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Fenugreek Seeds – approx 10
Fennel Seeds (Saunf) – 1/4 tsp, powdered
Black Peppercorn – 1/4 tsp, powdered
Asofoetida – 1/8 tsp
Ginger/Garlic/Green Chili paste – 2 Tbsp or to taste
Diced Tomatoes – 14 oz can
Salt – to taste

Curry Powder – 2 tbsp
Red Chilli Powder – to taste

Method:

1. Wash Mung Daal well and drain. Wash and cut Asparagus to 1″ pieces.
2. Pressure Mung Daal with Water, Salt and Turmeric.
3. Cook for 1 whistle, turn off flame and remove pressure after 3-4 minutes under running water.
4. Meanwhile, in a wok-style pan, work on the seasoning.
5. Heat Oil and add in Mustard Seeds. Allow them to pop and splutter.
6. Add in Cumin Seeds, Fenugreek Seeds, Powdered Fennel Seeds and Black Peppercorns, Asofoetida, Ginger, Garlic and Green Chillies in that order.
7. Cook for about 30 seconds.
8. Add in diced Tomatoes, mix, cover.
9. Cook until oil separates from the tomatoes. approx 10 min
10. Add Curry Powder and Red Chili Powder to taste
11. Add Asparagus, mix and cook for 5 minutes
12. Add cooked Mung Daal, mix, cover and cook until everything is incorporated.
13. Add Lemon juice optional for garnish. Serve hot.

Tip:
1. Add additional water to make it more soup-y to have with rice.

Puff Recipe

Puff Pastry Sheets – 1 box (from the frozen section of a grocery store)

For the Stuffing:
Oil – 1 tsp
Onions – 1/4 small, finely chopped
Potato – 1 small, shredded
Salt – to taste
Carrots – 1/4, shredded
Paneer – 1/4 cup, shredded - Cottage Cheeze (Optional)
Cumin Powder – 1/4 tsp
Coriander Powder – 1/2 tsp
Turmeric powder – 1/8 tsp
Chaat Masala – 1/4 tsp
Dry Mango Powder (Amchur) – 1/4 tsp
Red Chili Powder – to taste

Method:

1. Take the sheets of Puff Pastry out and thaw them at room temperature for about 40 minutes.
2. Pre-heat the Oven at 400 degrees Fahrenheit.
3. Now for the stuffing, take a small skillet and heat Oil on medium heat.
4. Once hot, add in the Onions and saute till they turn translucent.
5. Add in the Potatoes and a little salt. Mix well, cover and cook for 2-3 minutes till the Potatoes are cooked.
6. Add in the Carrots and the Paneer. Mix.
7. Add in the spices – Cumin Powder, Coriander Powder, Turmeric Powder, Chaat Masala, Dry Mango Powder and Red Chili Powder.
8. Mix really well and keep aside.
9. Cut the Pastry sheets strips into 3s to form a square.
10. Put 1 tbsp (approx) of the stuffing in the center.
11. Fold the Pastry Sheet to make a triangle.
12. Use a fork and gently, but firmly, press into the sides and press away (to form a design and help seal)
13. Put the Puffs on a cookie sheet lined with foil.
14. Place in the pre-heated oven at 400 degrees F for 15 minutes.
15. Once they are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes.
16. Serve with chutney or ketchup.

Samosa Recipe

Prep Time: 30 min
Cook Time: 20 min
Makes: 12 (approx)

Ingredients:

For the crust:

All-purpose Flour – 1 1/2 cups
Salt – 3/4 tsp
Ajwain (Carrom Seeds) – 1/4 tsp
Oil – 2 Tbsp
Lemon/Lime Juice – 1 Tbsp
Water – 1/4 cup + 2 Tbsp

For the filling:

Potatoes – 1 1/2 lbs, boiled, peeled and cubed
Whole Coriander Seeds – 1 tsp
Fennel Seeds – 1 tsp
Salt – to taste
Garam Masala – 1/2 tsp
Dry Mango Powder – 1/2 tsp
Sugar – 1/2 tsp
Cilantro (Coriander Leaves) – 10 sprigs, chopped
Ginger/Green Chili – 1 Tbsp, minced
Lime/Lemon Juice – to taste
Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Asafoetida – 1/8 tsp
Frozen Green Peas – 1/2 cup

Method:

1. Soak Coriander Seeds and Fennel Seeds in a few tablespoons of warm water and keep aside.

2. In a bowl, mix All-purpose flour, Salt and Ajwain.
3. Add 2 Tbsp Oil and mix until all the oil is well incorporated into the flour.
4. Add Lemon/Lime Juice and Water and knead into a smooth firm dough. Wrap in plastic wrap and let it rest for 20 minutes.
5. To the boiled, cubed Potatoes, add Salt, Garam Masala, Dry Mango Powder, Sugar, Cilantro, Ginger/Green Chili, Lemon Juice, and the drained Coriander/Fennel Seeds. Mix well.
6. Heat Oil in a pan on medium heat.
7. Add Cumin Seeds, Asafoetida and Green Peas. Cook for 1-2 minutes until peas are tender.
8. Add Potato mixture and cook for a few minutes until heated through. Keep aside to cool to room temperature.
9. Divide Dough into small portions (slightly bigger than a golf ball).
10. Roll out each portion into a thin oval shape.
11. Cut the oval down the center to make two semi-ovals.
12. Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the two edges to form a cone shape. Press the seams gently to seal.
13. Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal shut.
14. Deep fry until golden.
15. Serve hot with Tamarind Chutney, Mint Chutney or Ketchup.