Archive for the ‘Chicken’ Category

Chicken Tandoori Recipe

June 17, 2008

Ingredients:
Marinade:
2-inch piece ginger, peeled and minced
4 large cloves garlic crushed
1 tbsp. Ajika Tandoori Spice Blend
3/4 cup plain low-fat or whole milk yogurt
1/2. fresh green lime juice
Mix all above ingredients in a bowl

2 lb. boneless skinless chicken thighs and breasts. Make slits in the chicken and add the chicken in the above mix and marinate covered for 4 hours at a minumum or overnight

Grilling:
1/4 cup ghee
A brush to coat the chicken while it grills

Garnish:
1/2 red onion, thinly sliced into rings
1/2 cup minced cilantro leaves
1 or 2 fresh green chiles, thinly sliced
lime wedges
Method:
Ready a charcoal grill with an even layer of coals. While the grill is heating up, take the chicken out of the refrigerator. When the charcoal is red-hot, lay the chicken pieces on the grill about 2 inches apart. Baste with any remaining marinade and ghee and turn the chicken. Grill the chicken till it is cooked, a bit charred but not dry. The ghee should help in keeping the chicken moist.

Transfer the chicken to a large platter and sprinkle some fresh lime juice over it. Garnish with onion, cilantro, green chilies, and lime wedges. Seal the platter with foil. This will help to have the aroma of the garnish seep into the chicken.

Enjoy delicious Tandoori chicken.

Serve with flat breads and chutney.

© Kavita Mehta
photo credit Kavita and Vinay Mehta

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Aromatic Chicken with Raisins and Cashews

June 17, 2008

Serves 3-4

Ingredients:
3 tbsp. sunflower oil
6 skinless chicken thighs, on the bone
1 onion, chopped 
2 bay leaves
4 tbsp. Ajika Regal Rice Blend
1 cup yogurt
6 stems of fresh cilantro leaves chopped
1 tbsp. curry powder 

Method:
– Heat 1 tbsp oil in a large pan. Add the chicken and saute for about 7-10 mins until golden all over, then remove from the pan and keep aside.
– In the same oil fry the onion until transclucent- add more oil if needed.
– Add bay leaves and the Regal rice blend to the onion and fry for about 5 mins.
– Reduce het to low and return the chicken to the pan.
–  Mix in the yogurt, cilantro, curry powder together. Add this to the chicken and stir. Cover with the lid and cook on low for 30 mins, or until the meat falls easily off the bone.

Serve with flat bread.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecChickenAromatic001

Shammi Kebab Recipe

June 16, 2008

Shami kebabs or pattie may be the best kebabs in the world. These kebabs are made exceptionally silky due to the addition of the channa dal and the fine mincing in an electric mincer/blender. The result is a smooth, soft, melt-in-the-mouth pattie.
They can be made in advance, frozen and fried when needed. This pan-fried kabab can be made with goat meat/mutton or lamb or beef but tastes best when made with mutton or lamb. Serve it with Mint-Coriander Chutney.

INGREDIENTS:
1 lb. lamb mince boiled – with no water left after the meat is boiled
4 oz. chana daal – with no water left after the lentil is boiled
2 tbsp. Ajika garam masala
minced fresh green chilies to taste
1 tbsp. garlic minced
1 tbsp. ginger minced
2 tbsp. very finely minced cilantro
2 tsp. coriander powder
1 tsp. cumin powder
Salt and fresh lime juice to taste
ghee or oil to shallow fry
PREPARATION:
Grind all ingredients except the cilantro into a thick dough in your food processor.  Now add the cilantro. Shape into patties.
Heat the cooking oil/ghee on a heavy-bottomed skillet and shallow fry the kababs till golden on both sides. 

Hint: if the patty is faliing apart at the time of pan frying – add one egg to the mixture by folding the egg into the meat dough.

http://store.indianfoodsco.com/InfoPage.CFM?PageId=RecKebabShammi