Whole roasted tandoori chicken

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Butter chicken

I know it’s not for health-freaks; but who can resist this delicious and the most wonderful Indian dish.  I could quite easily finish the whole lot myself and that’s again one reason why I don’t make this often. A confession I make. 🙂
I was as always lazy to make the naan or ghee rice to go with chicken, which I had planned the previous night. So ordered from the restaurant next door. Lucky I have 2 Indian restaurants next door – Kinara and Chat Masala, both quite famous here in Singapore. Not to forget the Turkish restaurant. I think ever since we moved here I am getting a little lazy working some easy way out. Not a nice thing, but yet I love my neighbours 🙂. Singapore is a foodie’s paradise. With so many eateries and options. As much as I love to cook I love to explore food outside.  
Back to the recipe, Cooked in a creamy sauce and mildly spiced is sure a lip smacking. Preferred with Indian flat breads like naan, pulkas or tandoori roti; but equally good with flavored rice like ghee rice or just plain basmati rice.
You need – 
  • Chicken breast – 350 grams, cut into bite size cubes
For the sauce –
  • Cashew nuts – 10-12 nos, blend into a fine paste
  • Tomato – 1, pureed
  • Ginger paste – 1 teaspoon
  • Garlic paste – 1 teaspoon
  • Green chillies – 2, chopped
  • Dried methi/fenugreek leaves – 2 teaspoons
  • Fresh cream – 60 mls + extra for the garish
  • Orange food color – 3 drops
  • Salt to taste
  • Parsley to garnish
For the marinade –
  • Butter – 1 ½ tablespoon
  • Ginger and garlic paste – 1 teaspoon
  • Greek yogurt – ¼ cup
  • Tandoori masala – 2 teaspoons
  • Tomato paste (canned) – 2 teaspoons
  • Lemon Juice – 2 teaspoons
  • Ghee/clarified butter – 2 teaspoons
  • Salt to taste
How to –
In bowl mix all the ingredients under “for marinade” well. Tip in the chicken and coat well. Cover and marinate the chicken over night in the fridge.
Pre-heat the over to 180. Uncover the marinated chicken, spread them on baking tray and grill them for 15-20 mins or till lightly charred. Remove and set them aside
To make the sauce, heat a heavy bottom pan, melt the butter with little olive oil to avoid burning of the butter. Add the ginger, garlic paste and cook briefly. Add the tomato puree and cook for 3-4 minutes.
Stir in the cashew paste, green chilies  fenugreek leaves (crush them in your palms and add in), food color. Cook briefly stirring continuously. Add the chicken( including the marinade), ¼ cup water. Cover and cook for 5-6 minutes or till done on a low flame.
Uncover, add water for the right consistency as desired. Stir in the cream and mix well till combined. Bring to a gentle simmer.
Turn off the heat and garnish with parsley and fresh cream. Serve hot with rice, Indian breads.

Tandoori chicken with mint-yogurt dip

You need – 

  • Chicken thigh – 2

For the marinade
  • Yogurt – 3 teaspoons
  • Ginger paste – 2 teaspoons
  • Garlic paste – 2 teaspoons
  • Lemon juice – 1 tablespoon
  • Red chili powder – 2 teaspoons
  • Garam masala – 1 teaspoon
  • Coriander powder – 2 teaspoons
  • Cumin powder – ½ teaspoon
  • Pepper powder – ½ teaspoon
  • Red food colour – a pinch
  • Salt – as per taste
  • Vegetable oil – 2 teaspoons

How to –
In bowl mix all the ingredients under marinade. Clean, wash and dry the chicken with paper towel.  with a sharp knife, cut slashes in the flesh.  Rub the mixture onto the chicken well. Make sure the mixture is well rubbed into the slashes.  Cover and refrigerate for atleast 12 hours.

Pre-heat the over to 200 C and Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once for 25 to 30 minutes until the juices run clear when the chicken is pierced near the bone with a knife.

Mint-yogurt dip
  • Mint – 8 springs fresh leaves
  • Coriander leaves – 2 fresh sprigs
  • Green chili – 2 or as desired
  • Yogurt – 1 cup

In blender, blend the mint leaves, coriander leaves and green chili to a smooth paste with little water. Beat the yogurt and add the mint paste and whisk till well combined.