Archive for Indian Recipes
Deli Wrap with Chef Hari Nayak
Posted by: | CommentsHari Nayak is an internationally renowned chef & the author of “Modern Indian Cooking”.
Here Chef Hari prepares a wonderful combination of the Tandoori chicken and cucumber salad in a delicious deli wrap sandwich. This video is courtesy of ifood.tv.
For the cucumber salad recipe you will need:
1 chopped tomato
1 peeled and diced cucumber
1/2 of a medium chopped red onion
1 chopped jalapeno pepper
a dash of salt
a dash of cumin powder
a handful of chopped cilantro
juice of 1/2 a lemon
Mix the above together in a bowl for the cucumber salad. Adjust ingredients as needed for taste.
You will also need:
leftover tandoori chicken breasts, or any cooked chicken
mint chutney: Options here are to buy in a jar at Whole Foods, or prepare it by mixing the following in a blender until the mixture is smooth
1/2 of a cup of mint
1/4 cup cilantro, Optionally: separated from stems
1 chopped red or green chili
1 and 1/2 tbsp of chopped red onion
3 tbsp of lemon/lime juice (tamarind juice may also be used)
5 tsp of water
salt and pepper, and a touch of sugar if desired
mayonnaise
chopped Romaine lettuce
large whole wheat tortillas
Cut leftover tandoori chicken breasts (or you could use any type of cooked chicken) into thin strips. Take a tortilla wrap and spread with mint chutney and mayo, top with chopped lettuce, chicken, and the cucumber salad. Wrap it up, slice at an angle and voila! Serve with carrot sticks or your favorite side item.
Chicken tikka masala by Chef Vikas Khanna
Posted by: | CommentsVikas Khanna is an Indian chef, who has also become famous as a food writer and a humanitarian. Born in Amritsar, India to Davinder and Bindu Khanna, he started as a helper in his grandmother’s kitchen and learned the art of cooking and the use of spices from her. He has worked for the Taj, Oberoi, Welcomgroup, and Leela Group of Hotels with some of the most influential chefs of India. In this video he demonstrates how to make a simple and delicious chicken tikka masala.
Chicken Tikka Masala
Chef Vikas Khanna
For the Marinade
One 3-inch piece fresh ginger, peeled
4 cloves garlic, peeled
Salt to taste
Freshly ground black pepper
Juice of 1 lemon
1/2 teaspoon red chili powder
1 cup plain yogurt
2 tablespoons finely chopped fresh cilantro
4 tablespoons vegetable oil
1 pound chicken breast, boneless and cut in small pieces
For the Sauce
1 tablespoon butter
1 clove garlic, minced
1 teaspoons ground cumin
1 teaspoon paprika
2 tablespoons dried fenugreek leaves
One (8 ounce) can tomato sauce
4 tablespoons tomato puree
1 1/4 cups heavy cream
Sweetened coconut flakes for garnish (optional)
In a blender on high speed, or in a small food processor, add the ginger and garlic and blend until you have a paste. In a large bowl combine the ginger and garlic paste with the salt, red chili powder, garam masala, lemon juice, yogurt, and oil. Add the chicken and mix until the chicken is evenly coated. Let marinate in the refrigerator overnight.
Grill chicken over medium-high heat until it is fully cooked and tender.
Melt butter in a large heavy skillet over medium heat. Sauté garlic for 1 minute. Add cumin, paprika, and fenugreek leaves and mix well, until fragrant, about 2 minutes. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Season it with salt and transfer to a serving platter, garnished with coconut flakes.
