Wednesday, June 17, 2009

Tandoori Chicken

Here's is another great recipe for BBQ's or grill in the oven. Tandoori Chicken is usually very tender and juicy since it's usually marinated for many hrs and has yogurt in it. It's healthy and easy to make and also a dish that everyone loves. Here is the recipe.

~Tandoori Chicken~
2 lbs boneless skinless chicken breast cubed

1/2 cup yogurt, strained in a cheese clothe
3 to 4 tbsp tandoori masala
2 tsp chili powder
1 tsp garam masala
1 tbsp lemon juice
2 tbsp ginger paste
2 tbsp garlic paste
red food color
butter for basting
salt to taste

1) Mix all the ingredients in a bowl really well. Taste to make sure there is enough salt and spice. You may add more spice or less spice depending on your palate.
2) Add Chicken into the marinade and let it sit for 10 to 12 hrs. You may either BBQ it or grill it in the oven. Baste is with butter while cooking it. Serve hot with some mint chutney.

Lamb Kabobs with Mint Chutney

BBQ season is here and if you like spice and flavor, here is a great dish. Spicy Lamb Kabobs with a refreshing Mint Chutney. Both extremely easy to make and great for a quick meal. I usually make the chutney the day before, but if you like, you could even make it several days ahead and freeze it. As for the kabobs, i like to get all the spice into the ground lamb the day before I'm going to make them just so the meat gets enough time to get all the flavors in. These come out tender and juicy and are just great to eat while they are hot. Enjoy the recipe!

~Lamb Kabobs~
3 lbs ground lamb
1 tbsp turmeric powder
3 tbsp fresh ginger, garlic and chili paste
1 tbsp garam masala
salt to taste

1) Mix all the ingredients into the ground lamb really well the night before or morning of and let it sit until you're ready to cook them. ( i usually cook a little on a pan to taste and make sure there's enough spice and salt.)
2) You can either skewer them or roll them into kabobs using your hand and cook it on the BBQ or grill in the oven. Do not overcook or it'll get dry. Because there's enough fat in the meat, you don't need to baste it at all.

~Mint Chutney~
8 tomatillos
2 Serrano chili
1 medium onion
1 cup cilantro
1 1/2 cup mint
salt to taste
1/4 cup small chopped onions
2 tbsp vinegar

1) Chop up the tomatillos, onion and chili and cook in a large pan with lid on until all the ingredients are soft and tender. Be sure to stir the ingredients a few time while cooking.
2) Place the cooked ingredients in a blender with chopped cilantro, mint and salt and blend until pureed. Add some water if chutney is too thick.
3) Empty out Chutney in a bowl and add in Vinegar and small chopped onions. Mix and let it chill for 2 to 3 hrs. Serve when ready.