Recipes

Tandoori Mustard Chicken Tikka

Inspired by Bengali cuisine, these mustardy grilled chicken skewers take ordinary tandoori chicken to a whole new level. You will love the mustard and the typical Bengali spice mix Panchphoran that make this chicken so flavourful and special. A good way to boost flavour is to leave it marinating in the refrigerator for 24 hours. This will give the spices a chance to mellow and infuse the chicken with aroma and flavour. Basting the chicken with leftover marinade as it grills, also keeps it moist and flavourful. 

1 1/4 lb boneless skinless chicken breast, cubed into 2 inch pieces

1 small onion

8 cloves garlic

1 inch piece ginger

2 tbsp each: chickpea flour (optional), thick Balkan style plain yogurt, lemon juice, oil and mustard oil (or melted butter) for basting

1 tbsp grainy Dijon style mustard

1 tsp each: ground cumin, ground coriander, garam masala, dried fenugreek leaves (Kasoori methi), ground fennel seeds

1/2 tsp cayenne pepper

1/4 tsp each, whole seeds: nigella (kalonji), fenugreek (methi), fennel, black mustard, cumin (or any of these that you have on hand)

A tiny pinch of tandoori or red food colouring or saffron

Salt to taste

Place chicken in large mixing bowl.

Combine all remaining ingredients (except whole seeds) in jar of a blender or food processor and process to a smooth paste. 

Fold in whole seeds, then pour marinade over chicken, tossing pieces to coat well.

Cover and refrigerate for at least 4 hours and up to overnight.

When ready to grill, heat barbecue to medium. Lift chicken pieces out of marinade (reserve marinade) and thread onto skewers.

Grill skewers covered, basting occasionally with reserved marinade until cooked through and lightly charred, about 8 min per side, turning once. 

When chicken is almost done and marinade has cooked off, brush lightly all over with mustard oil or melted butter, grill for 1-2 min until done and remove.

Serve with lemon wedges, a fresh salad and warm naan.

Serves four

 

 

Chicken Curry With Chickpeas

Chicken Curry With Chickpeas

The delicious meaty goodness of chicken and chickpeas come together in this unusual and tasty dish! Serve with basmati rice.

1 lb (about 8) boneless skinless chicken thighs
4 tbsp oil, divided
Salt to taste
½ tsp each, divided: ground cumin, ground coriander, garam masala, turmeric, cayenne pepper, dried fenugreek leaves
1 small onion, finely chopped
2 cloves garlic, finely chopped
½ inch piece ginger, minced or grated
1 ½ cups (about 8 large) canned whole plum tomatoes, lightly drained and pureed in food processor or blender
1 tbsp ground almonds
1 cup cooked chickpeas
1 cup water
1 tbsp each, finely chopped, fresh: parsley, coriander, mint, dill
1 tbsp butter

Preheat oven to 420F. Line a baking tray with parchment.
Cut chicken into small bite sized pieces. Place in large mixing bowl. Add 2 tbsp oil, salt to taste and ¼ tsp of all the spices. Mix well to combine, then spread chicken in single layer on parchment lined tray.
Bake for 20 min. Remove from oven and reserve chicken with all of its juices.
Warm remaining 2 tbsp oil in deep non stick skillet over medium high heat. Add onions, ginger and garlic. Sauté until slightly softened, about 5 min. Reduce heat to medium and add tomatoes, salt to taste, remaining ¼ tsp of all the spices and ground almonds. Cook for 5 min until mixture thickens slightly.
Add chickpeas, water and reserved chicken with juices. Mix well, cover skillet and cook for 20 min on medium low heat.
Fold in chopped herbs and butter.
Serve hot.
Serves four

 

 

Masala Chicken Burgers


This recipe is a great way to incorporate South Asian flavours into burgers. The cheese in the meat really helps keep the patties tender and flavourful. This is a healthy, quick and delicious meal that the whole family will enjoy!   

Ingredients:

For burger patties:
4 cloves garlic
1 inch piece ginger
1 medium cooking onion, quartered
8 sun dried tomato halves
1 cup fresh coriander
1 cup fresh mint leaves
2 slices bread, broken up
1 cup shredded cheddar cheese
1 egg
Salt to taste

1 tsp each: garam masala, ground coriander, ground cumin
½ tsp: cayenne pepper, ground black pepper
1 lb (450g) ground chicken
For burgers:
4 hamburger buns
1 cup baby greens
4 slices each: cheese, tomato, red onion
4 tbsp green chutney

 
Combine all ingredients for patties, except ground chicken, in food processor. Process until minced. Add chicken and process again until everything is well blended. Transfer to a bowl, refrigerate covered for 1 hour.
When ready to grill, preheat barbecue to medium heat. With dampened hands, divide patty mixture into four equal portions. Shape them into smooth patties. Place on barbecue and grill for about 18-20 minutes, turning once, until patties are cooked through and lightly browned.
To assemble burgers, divide greens on bottom of buns, top with a grilled patty. Add cheese slice, onion and tomato over top. Spread chutney on top half of buns and place over top of burger.
Serves four

 

Chilli Chicken Lettuce Wraps

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Chilli chicken is a very popular Hakka restaurant favourite. Here, I have used it to make delicious, healthy wraps. You can add cooked rice vermicelli to make them more filling. You can also cut back on the amount of chillies used or de-seed them to reduce heat.

Ingredients

1 1/2 lb boneless, skinless chicken breast

1/2 inch piece ginger

2 cloves garlic

2 green chillies

1/4 cup fresh coriander and tender stems

2 tbsp each, divided: dark soy sauce, rice vinegar, vegetable oil

1 tbsp sesame oil, divided

1 tsp cornstarch

1 whole star anise

2 each, whole: cardamom, cloves, dried red chillies

Small cinnamon stick

1 medium onion, finely chopped

1/2 red pepper, diced

6 shitake mushrooms, sliced

Iceberg or other lettuce leaves

Cut chicken into very small pieces and place in deep bowl.

Combine ginger, garlic, green chillies and fresh coriander in mini food processor and mince well.

Add to chicken in bowl, along with 1 tbsp each of soy sauce and vinegar and 1 tsp each of sesame oil and cornstarch. Mix well to combine, reserve or refrigerate for later use in recipe.

Warm vegetable oil in deep non stick skillet over medium high heat. Add star anise, cardamom, cloves, red chillies and cinnamon stick. Sizzle for about 1 min. until spices are fragrant, then add onions and peppers. Saute for 3-4 min. until softened, then add mushrooms. saute 2 mins, then add chicken and all its marinade. Stir fry chicken for about 7-8 min. or until it is cooked through.

Add remaining soy, vinegar and sesame oil, then remove from heat and transfer to a serving bowl.

Serve with lettuce leaves on the side to make wraps.

Serves four-six