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

 

 

Tandoori Coconut Chicken


Ingredients:

1 lb. boneless skinless chicken breast (about 3 small breasts)
2 tbsp each: Olive oil, lemon juice
4 tbsp coconut cream
4 cloves garlic, peeled
1 inch piece ginger
Salt to taste
1 tsp each: ground cumin, garam masala, ground coriander, dried fenugreek leaves (kasoori methi)
½ tsp cracked black pepper
1/8 tsp red or Tandoori food coloring, optional

 
Cube chicken into 1-inch pieces. Place in deep mixing bowl.
Process all remaining ingredients in food processor or mini blender. Pour over chicken.  Mix well, tossing chicken pieces to coat with marinade. Cover and refrigerate overnight or for at least 4 hours.
Heat outdoor barbecue grill to medium. Lift chicken out of marinade (discard marinade), and thread onto skewers. Grill covered, turning occasionally until cooked through and lightly browned, about 8-10 minutes per side.  Serve with rice pilaf or coconut chutney for dipping.

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