Chicken Malai Tikka

I wrote recently about our Tandoor Cooking Party in Delhi, India and promised some recipes.  First up? Chicken Malai Tikka.

Now, realize that we transcribed the recipes as the chef explained the process, so there is some room for potential error. Like when he said “1 teaspoon of salt” it actually is closer to 1 tablespoon.  It seems to me though that since most of the measuring concerns spices, you can play around and adjust, and experiment!

 DSC_1484

For the purposes of this recipe though, one heaping spoon is equivalent to 1 Tablespoon.

 Chicken Malai Tikka

Blend all below items into a paste for Marinade #1 :
5 slices amul cheese (processed cheese)
2 heaping spoons green chile
1/2 heaping spoon white pepper
1/2 heaping spoon green cardamom powder
30 grams cashews
1 heaping spoon salt
4 coriander stems

DSC_7773

Marinate 1/2 kg of chicken, cut into large cubes (big enough to not fall apart on a skewer) and sprinkle a large spoonful of salt over all, as well as mixing in 3 heaping spoons of mixed ginger and garlic paste. Marinate for ONE hour and then drain any excess water.  

Add 4-5 heaping spoons of fresh cream to the #1 marinade.  Also add 2 heaping spoons of hung curd (I just use regular greek yogurt), salt to taste and white pepper plus black cumin (1/2 heaping spoon of each)

[hung curds in India, is yogurt that has been placed in cheesecloth or a very fine mesh colander and left to sit until all of the liquid has drained] … interesting to note : the salt in the marinade provides a breakdown in the meat in order to let the marinade penetrate and tenderize the meat! The cream and yogurt in the marinade is what helps the chicken retain its moisture when being cooked at such high temperatures!]

 Chicken_Malai_Tikka

Add chicken and marinate for 5 hours before skewering and cooking.  Place in tandoori oven for approximately 8-15 minutes (depending on how hot your tandoor is!) or until chicken is cooked through.

Now, I can just imagine the question … do I HAVE to own a tandoor oven to make these recipes?  According to a quick google search I just did, the answer is NO!  The reason a tandoor works is because of the high temperatures it can achieve, so a very hot oven (500° F) or a very hot grill appropriately mimics the tandoor.  

I’d love to hear if any of you without tandoor ovens try these recipes with an oven or grill, and how they turn out!

Soon, I’ll share an amazing recipe for Fruit Chaat !!

Pink Peppercorn Lemon Thyme : 40 Days in my Drawers

40 DAYS

TOTALLY easy this week!  No recipe needed.

This stuff is amazing on some pork loins, with olive oil drizzled over the top, some fork stabs added in for good measure and a spla-oosh of sesame oil (because I am addicted). Bake in a 375° degree oven for about 18 minutes (to be honest, I didn’t time it. I just kept checking).

Mouth watering and ZERO leftovers. Who knew pink peppercorn could be so amazing?

Tandoori Cooking

When you are friends with really kooky women, a simple conversation starts with “wouldn’t it be fun to have a tandoor oven” which quickly turns into “I know where to buy them, and for CHEAP!” which of course, turns into “and wouldn’t it be great to all LEARN how to cook with them?”

Firing up the ovens ::

This slideshow requires JavaScript.

The chefs came bearing smiles and the ingredients! We all brought our lovely cooks, so they too could learn the art of tandoori cooking.

This slideshow requires JavaScript.

Fruit Chaat ::

This slideshow requires JavaScript.

Learning all about properly rolling naan balls and slapping them to the side of the tandoor ::

What an amazing time spent together, learning and exploring the art of tandoor cooking.  Getting to know new friends better, and laughing and cohorting with old friends.

 

This slideshow requires JavaScript.

 

Recipes will soon follow.  Promise.