Note to Self:

Wednesday, January 19, 2011

Employee Meal: 19 January 2011

Tandoori Chicken Breasts and Thighs (and also Tofu), served with Basmati Rice Pilaf


Curry Powder
Yield: 1/2 cup
3 tablespoons ground cumin
3 tablespoons quality chili powder
2 tablespoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1/2 teaspoon ground fenugreek
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger

Mix all the spices thoroughly and store away from direct sunlight in a jar with a tight fitting lid.

Simple Tandoori-Style Chicken Breasts 

Yield: 4 servings

2 tablespoons fresh lemon juice
1 cup plain yogurt
4 cloves garlic, minced
2 tablespoons curry powder
2 fresh jalapeno chilies, seeded
1 tablespoon minced fresh ginger
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 small onion, diced
1/4 cup chopped fresh cilantro
4 boneless chicken breasts

Combine in a food processor the lemon juice, yogurt, garlic, curry, jalapeno, ginger, salt, black pepper, and onion. Puree until smooth. Add the cilantro and pulse the processor just until combined. Using a sharp knife make a few slashes across each side of the chicken breasts, being careful not to cut all the way through. Transfer the chicken to a shallow pan and pour the yogurt mixture over, turning the chicken to ensure it is thoroughly coated. Refrigerate and marinate the chicken for 2-4 hours. Remove some of the marinade and discard it. Grill or roast the chicken breasts until cooked. The chicken breasts make excellent sandwiches or main course with basmati rice.


Basmati Pilaf with Almonds and Raisins
Yield: about 6 cups
2 tablespoons clarified butter
1/2 cup diced onion
1 teaspoon minced garlic
1 teaspoon saffron threads
1 teaspoons salt
1/4 teaspoon ground black pepper
2 cups Basmati rice or other long grain rice
3 cups hot chicken broth
1/4 cup raisins
1/4 cup toasted almonds

Heat the butter in a heavy-bottomed pot. Add the onion and garlic; sauté over medium heat for 5 minutes. Add the saffron, salt, and pepper; sauté another minute. Stir in the rice and broth. Cover the pot and for 15 minutes. Remove the rice from the stove and allow it to rest for 5 minutes. Stir in the raisins and toasted almonds.

 

2 comments:

Amrita said...

Yummy this is so much liked here

Joe said...

Thanks Amrita...I love Indian food...such a fascinating cuisine.