BLACKENED CHICKEN

Ingredients:

Chicken breasts ... 4 (boneless)

Mayonnaise ... . 1 cup

Red chilli powder ... 1 tsp.

Garlic paste .... 1 tsp.

Dried thyme ..... 1 tsp. ( you can use any other herb if you don't have thyme)

Lemon juice ..... 1 tbsp.

Vinegar ....... 2 tbsp.

Sugar .......... 4 tsp.

Salt .... 1 & 1/2 tsp. (divided)

Method:

1. In a bowl, combine chilli powder, 1 tsp sugar, 1 tsp salt, garlic, thyme and lemon juice. Sprinkle these spice powders over both sides of the chicken. Set aside.

2. In another bowl, combine mayonnaise, vinegar and the remaining sugar and salt. Cover and chill. Use half of it for basting and the remaining for serving with the chicken.

3. Grill the chicken, basting several times on both sides until done ( 20 - 25 mins)

4. Serve with the reserved sauce.

Recipe Courtesy - Holli Keshwani

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TWO-WAY POMFRET GRILLED

Ingredients:

Pomfret or any fish with a single bone

Mint chutney* ....6-8 tbsp. (depending on the size of the fish)--

(See mint chutney recipe - HERE )

Tandoori masala

Garam masala .... 1 tsp.

Turmeric powder .... 1/2 tsp.

Hung curd ....... 5-6 tbsp.

Red chilli powder..... 1 tsp.

Red food colour ...... a pinch

Salt to taste

Method:

1. Remove carefully the center bone of the fish and give cuts lightly on top.(both sides)

2. Clean and spread the mint chutney inside.

3. Mix all the other ingredients in tandoori masala and rub it on the fish.

4. Grease the baking tray and grill the fish 30-40 minutes, turning it once.

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STUFFED CHICKEN DRUMSTICKS

Ingredients:

Chicken drumsticks ......... 5-6

Paneer (cottage cheese).....1/2 cup

Mint leaves ......................... 1/4 cup

Coriander leaves ............... 1/2 cup

Green chillies .................... 2-3

Lime ................................. 1

Coconut milk powder ..... 2 tbsps.

Garlic paste....................... 2 tbsps.

Salt .................................. to taste

Method:

1. Wash the chicken and pat it dry. With a sharp knife make a slit in the middle.

2. Marinate it with salt, and lime juice (use half a lime)

3. Crush the paneer. Grind the green chillies, mint and coriander leaves coarsely preferably in a mortar and pestle.

4. Add the crushed paneer and a little salt to it and mix well.

5. Stuff this mixture into the chicken legs on either side of the bone and secure the edges with tooth picks.

6. Dilute the coconut milk powder with quarter cup waterto make a thick cream, add a little lime juice, garlic paste and salt.( You may also use fresh cream instead )

7. Pour this over the chicken legs and leave it in the refrigerator for at least 4-5 hrs.

8. Preheat the oven and grill the chicken for 35-40 minutes.

9. To give a brownish roasted colour, brush the chicken with a little oil and saute on a non stick griddle.

10. Remove the toothpicks, wrap a piece of foil paper on the bones and serve hot.

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GRILLED CHICKEN CUTLETS

Ingredients:
Boneless Chicken ... 1/2 kg.
Onions.................. 2 small (chopped)
Green chillies ...... 3-4
Coriander leaves ... handful
Mint leaves ........... 7-8
Bread crumbs ....... 2 tbsp.
Coriander powder ...1 tsp.
Cumin powder ......... 1 tsp.
Garam masala ......... 1 tsp.
Red chilli powder ..... 1/2 tsp.
Salt ... to taste
Chat masala ...........1 tsp. (to Sprinkle)
Oil ......... to line the baking tray
Method:

1. Cut the boneless chicken into small pieces.
2. Grind it with all the ingredients in a food processor.
3. Make cocktail size cutlets.

4. Apply oil in a baking tray and bake the cutlets in a pre-heated oven for 15 minutes turning the side once after 10 minutes.
5. Sprinkle a little chat masala and chilli powder.

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TANDOORI CHICKEN

Ingredients:
Chicken .... 1/2 Kg
Ginger garlic paste ....1 tbsp.
Curd ....1/4 curd
Orange red food colour
Salt to taste
Tandoori masala powder ....1tbsp *
(see recipe in spice powders)

Method:

1. Mix all the ingredients in a bowl.

2. Clean the chicken pieces, rub the masala and marinate for 4-5 hours.

3. Pre-heat the oven at(200 degrees C)and roast the chicken for 30-40 minutes turning it once.

4. For chicken tikka use the same marination and boneless chicken cubes.