Asian Tasting

Recipe for Gourmet Chicken Tikka

Gourmet Chicken Tikka

Barbecue season is here. Chicken is easy to cook and with a gourmet indian tikka masala,it sure will be your next part hit!

Ingredients

2 lbs of chicken breast

Grind following in a food processor

2 medium sized onions,peeled and cut roughly
1 inch piece of ginger
4 garlic pods
4 green chillies

vary following according to preferred spice levels

1 tbsp chilli powder
1 tbsp coriander powder
1 tsp tumeric powder
1/3 tsp cinnamon powder

others ingredients

salt according to taste

2 tbsp olive oil or any vegetable oil

1 cup yogurt

Directions

Clean chicken and cut into long slices

Add the ground paste into a ziploc bag or container along with dry ingredients,oil and yogurt

Toss the chicken pieces into the same bag and massage it gently.

Place in fridge for at least 1 hour to marinate and barbecue or bake in oven or pan fry. Alternately you can freeze it for later use.

To pan fry:

Add 3 tbsp oil in a non stick pan,

When hot,place the chicken pieces and reduce heat

Place in pan until cooked through

Can be served with salad,as a wrap or on a bun with lettuce and other veggies.

Eggplant/Brinjal Curry

Eggplant is one of the most common vegetables that is used all over South Asia. Some make it with coconut,some just as a stir fry. I am making a quick Eggplant curry that can be whipped up just before dinner or lunch.

Ingredients

3-4 Eggplants,I prefer the japanese or the long purple ones,cut into rounds

2 medium sized onions chopped finely

1tbsp of chopped ginger

1/4 cup of chopped celery

2 small tomatoes chopped

2 tbsp sambar powder

(if you do not have sambar powder,add 1 tsp chilli powder and 2 tsp coriander powder)

1tsp turmeric powder

salt to taste

2 tbsp oil

Directions

In a warm pan add 2 tbsp oil,add onions and ginger.

Saute for 3 minutes or until the onions are transluscent

Add chopped celery and tomatoes and mix well

When the tomatoes are partially cooked,add sambar powder,turmeric powder and salt to taste.

Mix well and let cook for 2 minutes

Add eggplant and mix well

Cover the pan and let cook on low heat for 7 minutes.

If using a stainless steel pan,it will need more oil. Remember to stir on and off so it does not stick to the pan.

Celery is all i had instead of coriander/cilantro leaves and it tasted pretty good

Serve with lemon rice or rasam or with rotis – addictive I must say

Asian Tasting

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Recipe for Gourmet Chicken Tikka

Eggplant/Brinjal Curry