Friday, January 29, 2016

Shish Tawook



Ingredients
3 Chicken Breasts ( diced )
4-5 Garlic Cloves 
1 Red Bell Pepper ( diced )
1 Onion ( diced )
2-3 Red Chillies 
2 tsp Tomato Purée 
1 tsp Harissa 
1/2 tsp Paprika
1 tbl sp Greek Yoghurt
1 tbl sp Olive Oil 
Salt to taste

Method
Char the red chillies* and crush to a paste with garlic cloves. Mix the yoghurt, red chilli & garlic paste, tomato purée, Harissa, paprika and olive oil together to form a thick marinade. Now add the diced chicken breast, bell pepper & onion and allow to sit in the marinade for at least 2 hours,
Skew onto a Bamboo Skewers and grill until cooked 
Serve with warm Pita Bread, Hummus, Toum, Muhammara, pickeled cucumber and lettuce & Cherry Tomato Salad.

* It is important to char the red chillies

Sweet Harissa Hummus



Ingredients
 
1 cup Soaked & Boiled Chickpeas*
4 tbl sp Tahini Paste
1/2 Cup Exta Virgin Olive Oil
5-6 Cloves Garlic
Juice of 2 Lemons
2 tsp Harissa Paste
2 tsp Sugar
Black Pepper
Salt to taste

Method
Add all the ingredients into a blending Jar & blend until a smooth paste. Add more olive oil if not a smooth consistency.
Transfer in a serving bowl and simply pour olive oil on top. Sprinkle some paprika

Ideal with Pita Bread, Bagel Sandwiches, Pickled  beetroot, cucumber &Gherkins 

For Plain Hummus exclude Harissa & Sugar

*Canned chickpeas can be used. 

Thursday, January 21, 2016

Chicken in Yoghurt Gravy


Ingredients
600gms chicken(with bones)
Lemon juice (1)
2 larger onions sliced
1 inch  ginger
5 medium sized garlic cloves
3 green chillies
2 cups yoghurt 
2 tsp Garam Masala
2 tsp Tandoori Masala
2 tsp Coriander Powder
2 tsp Red Chilli Powder
2  tsp Kasoori Methi ( Fenugreek Leaves)
4 Green Cardamom
1 large Bay Leaf
50 gms Butter
Salt to taste
Freshly chopped coriander leaves for garnish

Method
Wash the chicken and pat dry.
Marinate in lemon juice, 1 tsp chilli powder and a pinch of salt for half an hour.
Grind ginger, garlic and green chillies to a paste
Add 2 tsp tandoori masala , half of ginger garlic and chilli paste 1 tbl sp oil and marinate for 2 hrs.
Heat 1 tbl spn oil and add butter
Crackle green cardamom and bay leaf and add 1 tsp garam masala
Add the sliced onions and allow to sweat.
Add the remaining ginger garlic chilli paste , garam masala, coriander powder, chilli powder and kasoori methi
Allow the onions to turn golden brown
Add the marinated chicken and allow to cook on medium heat until tender 
Add salt and cook on high flame to a slightly thick consistency
Garnish with freshly chopped coriander leaves
Serve with Steamed Rice or Naan Bread.