Tandoori Chicken Drumsticks

Tandoori Chicken is a classic Indian restaurant favorite. It’s spicy, juicy, and a provocative red. In this recipe, drumsticks are marinated in yogurt, spices, and a mixture of what I call the Indian mirepoix: garlic, ginger, and chilies.  Served alongside red onions and large slices of lemon, this dish is perfect as an appetizer or main meal.

*Note: This preparation only serves 2-3 people as I only used 6 drumsticks. You may double the recipe but you may have to adjust the cooking time.

Ingredients:

6 drumsticks (without skin)

3 cloves garlic (minced)

1 inch ginger (grated)

1 green chilie (minced)

2 teaspoons tandoori masala (can be found in ethnic section of most stores)

1 teaspoon red chilie powder

1/4 cup flour

1 1/4  teaspoon salt

1/2 teaspoon pepper

1 tablespoon yogurt

1 tablespoon mayonnaise

5-6 drops red food coloring (or enough to tint it red)

Method

Remove skin and clean drumsticks thoroughly under running water. Pat dry and set aside.  Then cut two to three slits into each drumstick to allow the marinade to penetrate. Prepare garlic, ginger, and chilies and toss into a mixing bowl. Then add tandoori masala, red chilie powder, yogurt, and mayonnaise. Add red food coloring and mix. Place drumsticks into a large plastic container for marinating and season with 1 1/4 teaspoon salt and 1/2 teaspoon pepper. Add flour and coat. Then pour in the marinade and work evenly over the meat with your hands, vigorously rubbing it in.  Allow chicken to marinate for at least 4-6 hours, or overnight.

Pre-heat oven to 425 degrees. Grease a baking sheet with oil, place drumsticks on top, and then brush with melted butter. Cook chicken for about 30-35 minutes, turning in between, or until fully cooked and tender. Squeeze fresh lemon juice over the top, tent the chicken with foil, and rest for 5-10 minutes before serving. Enjoy!

April 15, 2010 | Neel N. Patel | 4 Comments »

Eating Lite: Quinoa, Couscous, and Tabouleh

What? What? And What?

The weather is getting warmer, and in spite of my tendencies to cook elaborate hot meals steeped in butter and cream, I think it’s time to lighten things up a bit.  Hot, rich food just doesn’t sit well in the summer. Warmer weather calls for lighter fare, grilled meats and fresh vegetables. It makes sense, really, considering that this is the time when most people remember that long forgotten place called “the gym”.

Quinoa, Couscous, and Tabouleh are some of my favorite grain-like dishes. Whether they are officially classified as “grains” is beyond me, but suffice it to say they are grain-like in texture. I like them because they’re lite, easy to prepare, and they’re the perfect vehicle for vegetables and flavorings. They can be simply dressed, in a little olive oil and lemon juice, and combined with fresh herbs like parsley or mint. In lieu of starchy sides like potatoes or pasta, try preparing these dishes instead. A little garlic, lemon zest, and salt and pepper go along way. Got red onions? Even better.

So next time you’re grilling a lean piece of meat, or flaky cut of fish, plate it over a bed of fragrant couscous…. or quinoa…or tabouleh.  Your taste buds ( and your waistline), will be glad you did.

April 2, 2010 | Neel N. Patel | No Comments »

Middle Eastern Meal: Couscous with Toasted Almonds; Turkey Kebab

Who needs Pita Inn when you can make flavorful Middle Eastern-inspired dishes at home? Here are a few recipes I’ve created to help liven up your culinary slump. Chick peas are cooked with onions, garlic, cumin, red chilies, and… peanut butter? Then pureed until smooth and enriched with cream. Fluffy couscous is flavored with olive oil, lemon juice,  and garlic. Then topped with toasted almonds for texture and crunch. For the health conscious, kebabs are prepared with ground turkey, garlic, cumin, and herbs. Serve with warm pita, yogurt sauce, and stay in!

Ingredients for Couscous with Toasted Almonds

1 cup instant couscous

1 1/3 cup boiling water

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon cumin powder

1 clove garlic (minced)

zest of one lemon

juice of one lemon

2 tablespoons olive oil

1/4 cup chopped red onion

1/4 cup toasted slivered almonds

1/4 cup golden raisins

1/4 cup chopped parsley

Method

In a large mixing bowl, add garlic, lemon zest, olive oil, lemon juice, cumin, black pepper and 1/4 teaspoon salt. Whisk to combine and set aside. Pour one cup dry couscous into a bowl. Bring 1 and 1/3 cup water to a boil, then immediately add to the couscous, season with 1/2 teaspoon salt, mix and cover. Let stand for about 5 minutes, or until all of the liquid is absorbed and couscous has plumped. Fluff with a fork and transfer to mixing bowl. Combine the couscous and dressing and then mix in onions, slivered almonds (toasted over the stove until golden brown), raisins, and parsley.  Fluff with fork and serve. Note: This dish tastes better as it sits, so feel free to make it a few hours, even a day or so in advance. The flavors marry over time.

Ingredients for Turkey Kebab

1 16 oz package ground turkey

3 cloves garlic (minced)

2 teaspoons cumin powder

1 tablespoon lemon zest

1 cup breadcrumbs (about two slices white bread)

1/4 cup chopped parsley

1 1/4 teaspoon salt

1/2 teaspoon pepper

Method

Pre-heat oven to 400 degrees. Gently mix all ingredients together, don’t overwork as this can toughen up the meat. Roll meat into 1-2 inch size balls and flatten into disc. Bake on greased baking sheet for 18-20 minutes, turning halfway through. Serve with yogurt sauce, toasted pita bread, and chopped tomatoes.

Sauce:

1/2 cup yogurt

1/4 cup mayonnaise

chopped parsley (handful)

1/4 cup chopped red onion

1/4 cup chopped cucumber

salt and pepper to taste

 

April 1, 2010 | Neel N. Patel | 2 Comments »