Minced Turkey Kebobs

RECIPE: Minced Turkey Kebobs with Peanut Salad
Ingredients
1 1/2 " piece Ginger, minced
5 Garlic cloves, minced
1 Onion, very finely chopped
1-2 green chilli, very finely chopped
handful coriander leaves, finely chopped
3-4 Tbsp besan (chickpea flour), lightly toasted
1/4 Cup Greek yogurt
1 Tbsp Cumin seeds, roasted and ground
1 Tbsp Coriander seeds, roasted and ground
fruit salt, coriander sprigs, lemon wedges and cucumber slices for garnish.

Method

1. Preheat the oven to 400 degrees F.
2. Dry roast the whole cumin and coriander and grind them to a fine powder.
3. Now lightly roast the besan (chickpea flour).
4. Chop the Onion, green chilli and coriander leaves. Also mince the ginger and garlic and set it aside.
5. Take a big bowl and put the minced turkey in it. Add the onion, ginger/garlic paste, green chilli, coriander leaves, toasted and ground cumin and coriander powders, paprika, greek yogurt and the toasted besan. Add salt and pepper to taste.
6. Take walnut size mixture and make it into a ball and flatten a little between the palms of your hands.
7. Set them on a baking sheet lined with foil. Make sure you spray the foil with a little olive oil.
8. Bake the kebobs for about 15 minutes turing them midway.
9. Garnish with lemon wedges, cucumber slices and sprinkle a little fruit salt on top.
10. Serve them with a Spicy Peanut Kachumber Salad.

Step-by-step process,
Preheat the oven to 400 degrees F. Dry roast the whole cumin and coriander and grid them to a fine powder.

Now lightly roast the besan (chickpea flour).

Chop the Onion, green chilli and coriander leaves. Also mince the ginger and garlic and set it aside.

Take a big bowl and put the minced turkey in it. Add the onion, ginger/garlic paste, green chilli, coriander leaves, toasted and ground cumin and coriander powders, paprika, greek yogurt and the toasted besan. Add salt and pepper to taste.

Take walnut size mixture and make it into a ball and flatten a little between the palms of your hands. Set them on a baking sheet lined with foil. Make sure you spray the foil with a little olive oil.

Bake the kebobs for about 15 minutes turing them midway. Garnish with lemon wedges, cucumber slices and sprinkle a little fruit salt on top. Serve them with a Spicy Peanut Kachumber Salad. (recipe will be posted soon).

 Enjoy!!!

Tandoori Chicken Wrap

The inspiration for this tandoori warp came from a recent visit to a food truck that sold Gyros. So I decided to make my Fusion-Indian version of the famous and delicious Gyro with Tandoori Chicken.

RECIPE: Tandoori Chicken wrap
Ingredients:
Flat bread or Pita bread
For Tandoori chicken:
Tandoori Marinade (to make your own recipe)
1 Lb Chicken breast, boneless and skinless
For Spicy Sauce:
1 Cup Greek Yogurt
1 garlic clove
1  tsp Cumin seeds, roasted
Fresh coriander leaves
1 Serrano pepper
Salt and pepper to tatse
1/2 tsp Paprika
2-3" piece of Cucumber
1 tsp oilve oil
For Caramalized onions:
1 Tbsp Olive Oil
2 Large onions, sliced not to thin
Assembly:
Fruit salt or Chaat Masala
Fresh lettucce, chopped
Fresh Coriander leaves, chopped

Method

1. Make the Tandoori marinade according to the recipe.
2. For Tandoori chicken: Wash the chicken and mix in with the marinade and let it sit for 2-6 hours.When ready to cook, put them on a baking sheet and bake for 22 minutes at 400 degree F. Make sure you flip them half way through the baking. Now move the rack to the broil position and broil on maximum heat for 5 minutes till the tops brown. Let it cool a little and slice them at an angle.
3. For Caramalized onions: In a frying pan heat the Tbsp of oil and add the sliced onions to it. Let them cook on medium-low heat for about 20-25 minutes and stir every now and then to distibute the heat and also for them to brown evenly.
4. For Spicy Sauce: Put 1 Cup Greek Yogurt, 1 garlic clove, Fresh coriander leaves, 1 Serrano pepper, Salt and pepper to tatse, 1/2 tsp Paprika, 2-3" piece of Cucumber and a tsp of olive oil in a blender into a coarse sauce.
5. Assembly: Spray some oilve oil in a non stick pan and heat the flatbread till a little crisp. Now on the flatbread, layer the spicy sauce, caramalized onions, tandoori chicken, fruit salt (chaat masala), lettuce, cilantro and drizzle a little spicy sauce on top. Fold the flatbread and secure with a toothpick. Serve with a salad or cucumbers and lemon wedges. 

Step-by-step process,

Make the Tandoori marinade according to the recipe.

For Tandoori chicken: Wash the chicken and mix in with the marinade and let it sit for 2-6 hours.When ready to cook, put them on a baking sheet and bake for 22 minutes at 400 degree F. Make sure you flip them half way through the baking. Now move the rack to the broil position and broil on maximum heat for 5 minutes till the tops brown. Let it cool a little and slice them at an angle.

For Caramalized onions: In a frying pan heat the Tbsp of oil and add the sliced onions to it. Let them cook on medium-low heat for about 20-25 minutes and stir every now and then to distibute the heat and also for them to brown evenly.

For Spicy Sauce: Put 1 Cup Greek Yogurt, 1 garlic clove, 1 tsp roasted cumin seeds, Fresh coriander leaves, 1 Serrano pepper, Salt and pepper to tatse, 1/2 tsp Paprika, 2-3" piece of Cucumber and a tsp of olive oil in a blender into a coarse sauce.

Paparika

Assembly: Spray some oilve oil in a non stick pan and heat the flatbread till a little crisp. Now on the flatbread, layer the spicy sauce, caramalized onions, tandoori chicken, fruit salt (chaat masala), lettuce, cilantro and drizzle a little spicy sauce on top. Fold the flatbread and secure with a toothpick. Serve with a salad or cucumbers and lemon wedges. 

They were delicious with the tender and juicy chicken, the spicy sauce, sweet caramalized onions and the cruncy salad leaves. They had so much flavor but it was not overpowering. The flavors complimented each other very well and that is what I had expected from it. Enjoy making them and let me know how you and your family liked them. I can see this being a staple weekend meal in our household.

Malai Tikka (Chicken)

Malai, a South East Asian term used for cream. When you boil whole milk and let it cool down, the cream layer that sets on the top is called Malai. So when making these kebabs in India I would use the fresh cream.

Tikkas, It is traditionally small pieces of boneless chicken baked using skewers, in a clay-based oven called a tandoor, after marinating in spices and yogurt. These can be served as an appetizer with a salad or in the main course with other curry dishes.

Malai Tikka

RECIPE: Malai Tikkas
Ingredients
1 Lb Boneless Chicken Breast, cut in 1" pieces

Marinade #1
2 Tbsp Vinegar
1 tsp olive oil
1 Tbsp Ginger paste
1Tbsp Garlic Paste
Salt and Pepper to taste

Marinade #2
1/2 Cup Greek yogurt
1/4 Cup Part-skim Ricotta Cheese
1 Egg
1Tbsp Cornflour
2 Green Chillies, finely chopped (optional)
2 Tbsp Coriander leaves, chopped
salt and pepper to taste

Method

1. Cut the chicken into bite size pieces
2. For Marinade #1: Put 6 cloves of garlic, a piece of ginger, 1 tsp olive oil and 2 Tbsp vinegar in a small blender and make a smooth paste. Marinate the chicken in it for 1/2 hour.
3. For Marinade #2: Mix together 1/2 Cup Greek yogurt, 1/4 Cup Heavy Cream, 2 Eggs, 1Tbsp Cornflour, 2 Green Chillies (chopped fine), 2 Tbsp Coriander leaves (chopped), salt and pepper to taste. After the chicken has been marinated with #1 for about 30 minutes. Add this to the bowl. Let it sit in the fridge for 2-3 hours.
4. When ready to cook, pre-heat oven to 400 degrees F. Put the chicken pieces on bamboo skewers. Set them on a tray sprayed with some oil and bake for about 15-20 minutes. Make sure that you turn them over haflway into the baking.
5. Now shift the oven rack to broil position and broil the chicken for about 5 more minutes till they brown a little. Don't let the Chicken overcook or it will get tough and chewy.
6. To serve, garnish with lemon wedges, pickled onion rings and chutney.

Step-by-step process,
Cut the chicken into bite size pieces

For Marinade #1: Put 6 cloves of garlic, a piece of ginger, 1 tsp olive oil and 2 Tbsp vinegar in a small blender and make a smooth paste. Marinate the chicken in it for 1/2 hour.

For Marinade #2: Mix together 1/2 Cup Greek yogurt, 1/4 Cup Ricotta Cheese , Egg, 1Tbsp Cornflour, 2 Green Chillies (chopped fine), 2 Tbsp Coriander leaves (chopped), salt and pepper to taste. After the chicken has been marinated with #1 for about 30 minutes. Add this to the bowl. Let it sit in the fridge for 2-3 hours.

When ready to cook, pre-heat oven to 400 degrees F. Put the chicken pieces on bamboo skewers. Set them on a tray sprayed with some oil and bake for about 15-20 minutes. Make sure that you turn them over haflway into the baking.

Now shift the oven rack to broil position and broil the chicken for about 5 more minutes till they brown a little. Don't let the Chicken overcook or it will get tough and chewy.

Browned after broiling

 To serve, garnish with lemon wedges, pickled onion rings and chutney.

They turned out really soft and succulent, hope you enjoy making them.

Masala Chicken Fry

    This mouth-watering, flavorful chicken dish will be a favorite in your household, I promise. Masala means spices and fry here means sauteed. So its Chicken sauteed in spices. It is a super easy, few ingredient recipe that you can put together in a jiffy. Your family will love you for it. 
    
Hope you enjoy making and eating it. Please let me know if these instructions are helpful. Leave a comment if you have any questions and I will try to answer them as soon as possible. The holidays are here and I will be taking some time off to spend with family. Stay tuned for some more fun recipes to follow.

    Wish you all a Merry Christmas and a Prosperous New Year.

Masala Chicken Fry

    Recipe: Chicken Masala Fry

     Ingredients

1 tsp turmeric

Salt to taste

1 lb chicken breast (about 3 medium sized), cut into 1” pieces

12 almonds

4 whole cloves

5-10 black peppercorns

2-3 green onions (or spring onions)

1 Red bell pepper

2” piece ginger

6 garlic cloves

2 tsp olive oil

2 Tbsp cilantro leaves, finely chopped

     Method

1. Rub salt and turmeric into the chicken and set aside to marinate.
2. Grind together, almonds, cloves and peppercorns to a fine powder. I have a separate coffee grinder that I use to grind just my spices.
3. Chop ginger, garlic, red bell pepper and spring onions finely.
4. Add a tsp of oil to a non-stick skillet or wok and saute the above on medium heat till the veggies are soft. Add a little water if needed and cover them.
5. Cool this mixture and grind to a paste. I have a small grinder to make pesto's and grind pastes like these.
6. Heat the left over tsp of oil and add the veggie mixture to it. Cook till the oil separates. 
7. Add chicken to it till its almost cooked.
8. Add the almond and spice powder to the pan and stir.
9. Cook another 5 minutes. Make sure the chicken is cooked through and do a taste test so you can adjust the seasonings.
10. Add some lime juice, fresh chopped coriander leaves and onion rings to it and serve with Naan or paranthas.

    Step-by-step process,

      Rub salt and turmeric into the chicken and set aside to marinate.



    Grind together, almonds, cloves and peppercorns to a fine powder. I have a separate coffee grinder that I use to grind just my spices.

    Chop ginger, garlic, red bell pepper and spring onions finely.

Add a tsp of oil to a non-stick skillet or wok and saute the above on medium heat till the veggies are soft. Add a little water if needed and cover them.

After the mixture has cooked, grind it to a smooth paste and put in back in your pan with a tsp of oil and cook till the oil separates from it.

Add the marinated chicken and cook till its almost done.

Add the almond spice powder at this time and mix it well. 

Cook for another 5 minutes. Once the chicken is cooked, do a taste test and adjust seasonings. Add some lime juice, fresh chopped coriander leaves and onion rings to it and serve with Naan or paranthas.

.     Enjoy!!!