AllenOK
Executive Chef
Grilled Chicken Tandoori
Yields: 8 servings
I like to do this in my charcoal grill. Depending on the size of the chicken, I’ll either cook it at about 300°F covered, or closer to 400°F, uncovered, with the charcoal really close to the grate. Personally, I like the former method, as it results in tender, cooked chicken, and you can always raise the coals up and sear the chicken at the last minute, if desired. Also, I wouldn’t leave the chicken in the marinade for to long, as the yogurt will begin to turn the chicken mushy.
1 t black pepper
½ t ground cloves
4 t paprika
2 t ground cumin
2 t ground cinnamon
2 t ground coriander
two 6 oz containers plain yogurt
2 t kosher salt
2 T freshly grated ginger
1 T garlic, minced
16 chicken pieces
olive oil spray
In a hot skillet, toast the black pepper, cloves, paprika, cumin, cinnamon, and coriander for a couple minutes. Mix the spices in a medium bowl with the yogurt, salt, ginger, and garlic. Set aside.
Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken (you may a helper to do this), press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate for a couple hours, turning bag occasionally.
Preheat an outdoor grill for direct medium heat. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray. Place chicken on the grill, and cook to an internal temperature of 180°F. Raise the coals at the last minute to caramelize the chicken, if it isn’t caramelized already.
Allen’s Aloo Gobhi
Yields: 8 servings
If you want to be really authentic with this one, you’ll want to use Ghee, or clarified butter.
½ onion, julienned
1 T freshly ground ginger
1 t coriander
1 ½ t cumin
½ jalapeño, small dice
red pepper flakes, to taste
butter, melted
¼ c chicken stock
¼ c cilantro, chopped
2 c cabbage, rough cut
2 ½# red potatoes, cooked, roughly cut
Sauté the onions, cabbage, ginger, coriander, cumin, jalapeños, and red pepper flakes in butter until onions starts to brown. Add the potatoes, and sauté until they caramelize just a bit. Then, add the stock, and cilantro. Cook just until heated throughout. Season to taste with salt.
Yields: 8 servings
I like to do this in my charcoal grill. Depending on the size of the chicken, I’ll either cook it at about 300°F covered, or closer to 400°F, uncovered, with the charcoal really close to the grate. Personally, I like the former method, as it results in tender, cooked chicken, and you can always raise the coals up and sear the chicken at the last minute, if desired. Also, I wouldn’t leave the chicken in the marinade for to long, as the yogurt will begin to turn the chicken mushy.
1 t black pepper
½ t ground cloves
4 t paprika
2 t ground cumin
2 t ground cinnamon
2 t ground coriander
two 6 oz containers plain yogurt
2 t kosher salt
2 T freshly grated ginger
1 T garlic, minced
16 chicken pieces
olive oil spray
In a hot skillet, toast the black pepper, cloves, paprika, cumin, cinnamon, and coriander for a couple minutes. Mix the spices in a medium bowl with the yogurt, salt, ginger, and garlic. Set aside.
Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken (you may a helper to do this), press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate for a couple hours, turning bag occasionally.
Preheat an outdoor grill for direct medium heat. Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray. Place chicken on the grill, and cook to an internal temperature of 180°F. Raise the coals at the last minute to caramelize the chicken, if it isn’t caramelized already.
Allen’s Aloo Gobhi
Yields: 8 servings
If you want to be really authentic with this one, you’ll want to use Ghee, or clarified butter.
½ onion, julienned
1 T freshly ground ginger
1 t coriander
1 ½ t cumin
½ jalapeño, small dice
red pepper flakes, to taste
butter, melted
¼ c chicken stock
¼ c cilantro, chopped
2 c cabbage, rough cut
2 ½# red potatoes, cooked, roughly cut
Sauté the onions, cabbage, ginger, coriander, cumin, jalapeños, and red pepper flakes in butter until onions starts to brown. Add the potatoes, and sauté until they caramelize just a bit. Then, add the stock, and cilantro. Cook just until heated throughout. Season to taste with salt.
