Tag: tandoori chicken
Chicken Tikka with Ginger
It is very easy to make this chicken. It can be marinated and even frozen until you need to use it. Obviously it is ideal to marinate the meat overnight but if you don’t have time- a few hours will do.
The chicken pieces make a great dinner as well. A vegetable and a starch on the side and your meal is balanced and done.
For those who are extremely busy through the week or work outside the home, it is great idea to marinate a big batch of chicken and have it on hand. If time is a commodity- you can skip the almond part- it will still taste delicious!
- 1 pound boneless chicken thighs, cut into bite sized pieces
- ¼ cup almond paste- soak ¼ cup blanched almonds in ¼ cup hot water for an hour. Process the mixture till smooth.
- 2 tablespoon greek yogurt
- 1 tablespoon heavy cream
- 1 tablespoon ginger, grated
- 2 teaspoons salt
- Juice of one lemon
- 2 teaspoons garam masala
Mix all the ingredients well and marinate the chicken over night or at least 2 to 3 hours.
Place the marinated chicken on a lined cookie sheet. Broil the pieces till golden brown on both sides.
Cardamom Fennel Chicken Tikkas
This is a great recipe for the summer- who doesn’t like chicken tikkas??? The only trick is to give the marinade some time to do its work.. the rest is easy…
- 1 pound chicken thighs, trimmed and cut into 2 inch pieces
Marinade
- ½ cup non-fat Greek yogurt
- 2 tablespoons half and half
- 1 tablespoon grated ginger
- 1 teaspoon fennel seeds, ground to a powder
- 4 to 6 cardamom pods, ground to a powder
- 2 teaspoons salt
- Juice of one lime
- 1 tablespoon extra light olive oil
Mix the yogurt, half and half, ginger, fennel, cardamom, salt and lime juice in a medium bowl. Add the chicken and mix well. Marinate for at least 2 to 3 hours, preferably 24 hours.
Take the chicken pieces out of the marinade. Place on to a line cookie sheet. Drizzle the oil all over the chicken pieces. Place into a high broiler and broil both sides until golden brown and cooked through.
Serve hot and with cilantro chutney.
Ginger Almond Chicken
I try to have this chicken in my fridge all the time. It is extremely versatile. My daughter loves taking it to school wrapped in a whole wheat tortilla or homemade roti. I also add it to a cheese quesadilla for her.
I use it for salads for myself at lunch time. With lots of lettuce, tomatoes, sprouts, cucumbers and carrots. I add some nuts and a few raisins, a dash of hot sauce- yes you read correctly- hot sauce. I know that sounds a bit weird but it adds a nice kick and great flavor to the salad. Plus, I don’t feel the need for a lot of salad dressing- just a drop and that keeps the calories down.
It is very easy to make this chicken. It can be marinated and even frozen until you need to use it. Obviously it is ideal to marinate the meat overnight but if you don’t have time- a few hours will do.
The chicken pieces make a great dinner as well. A vegetable and a starch on the side and your meal is balanced and done.
For those who are extremely busy through the week or work outside the home, it is great idea to marinate a big batch of chicken and have it on hand. If time is a commodity- you can skip the almond part- it will still taste delicious!
- 1 pound boneless chicken thighs, cut into bite sized pieces
- ¼ cup almond paste- soak ¼ cup blanched almonds in ¼ cup hot water for an hour. Process the mixture till smooth.
- 2 tablespoon greek yogurt
- 1 tablespoon heavy cream
- 1 tablespoon ginger, grated
- 2 teaspoons salt
- Juice of one lemon
- 2 teaspoons garam masala
Mix all the ingredients well and marinate the chicken over night or at least 2 to 3 hours.
Place the marinated chicken on a lined cookie sheet. Broil the pieces till golden brown on both sides.
Chicken Kathi Rolls
I remember the taste of the kathi roll I had over three years ago in Delhi, like it was yesterday. There is a specific restaurant that makes it just right and I always make it a point to eat there. Kathi roll is essentially a tortilla cooked with a layer of a spiced egg mixture and then topped with perfectly marinated and cooked chicken or mutton pieces. Onion relish is added and served as a rolled up taco. On the tables, there is a bottle of cilantro and mint chutney as well as ketchup. It tastes best with a combination of both the chutney and the ketchup- it may sound strange but the sweetness of the ketchup goes very well with the spice and tartness of the chutney. I grew up in Delhi and have been eating this dish for as long as I remember. People from Mumbai have their own version of the Kathi roll- it’s called a Frankie. Depending on whom you talk to, they will claim theirs superior. According to me, the one we get in Delhi is yummier! Both versions are delicious, but also full of fat! The homemade version is quite healthy. I use whole-wheat tortillas and the chicken tikkas are marinated in low fat sour cream. My daughter loves it but of course without the onions and chutney! Beer goes very well with this dish or even a Prosecco. My husband makes Kir Royale, which is a bit of black currant liquor topped with champagne- it’s delicious with a Kathi roll.
Chicken Kathi Rolls
- One portion of chicken tikka (the recipe calls for a pound of chicken), cut into one inch pieces and keep warm
- 6 whole-wheat tortillas
- 6 tablespoons olive oil
Egg Mixture
- 4 eggs, beaten lightly
- 1½ teaspoon salt
- ½ teaspoon cayenne pepper
- ½ cup cilantro, chopped
In a medium bowl, add the eggs, salt, cayenne pepper and cilantro. Beat lightly and keep aside.
Onion Relish
- 1 medium onion, chopped fine
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 lime, juiced
Cilantro Chutney-recipe to follow in another blog.
In a small bowl mix the onion, salt, cayenne pepper and limejuice. Keep aside.
In a wide non-stick frying pan, heat one tablespoon olive oil. Add one tortilla to the pan and heat both sides, about a minute on each side. Take out of the pan and add 1/3 cup of the egg mixture. Immediately top the egg mixture with the warmed tortilla. Cook on medium high heat, till the egg is cooked at the bottom, about 2 minutes. Flip the egg tortilla and cook the other side for about a minute. Place the egg tortilla on a serving plate and place the chicken pieces in the middle from top to bottom. Add about a tablespoon or more of the onion relish and the cilantro chutney. Roll the tortilla like a taco or a burrito. Cut in half and serve.