Dec 222010
 

Pictures

Ingredients

Ingredients

5 Pounds of Wings!

5 Pounds of Wings!

Onion

Onion

Adding Tomato Sauce

Adding Tomato Sauce

Adding Yogurt

Adding Yogurt

Adding Ground Coriander

Adding Ground Coriander

Minced Garlic

Minced Garlic

Adding Chopped Ginger

Adding Chopped Ginger

Adding Salt

Adding Salt

Adding Cumin Seeds

Adding Cumin Seeds

Adding Chili Powder

Adding Chili Powder

Adding Food Coloring

Adding Food Coloring

About to Process

About to Process

Processing

Processing

All Processed and VERY Red!

All Processed and VERY Red!

Pouring on the Wings

Pouring on the Wings

Ready to Marinade in the Fridge

Ready to Marinade in the Fridge

Going in the Oven

Going in the Oven

Ready to Flip and Broil

Ready to Flip and Broil

Ready to Eat!

Ready to Eat!

Tandoori Wings

5 pounds chicken wings
1 whole onion, quartered
1 8 ounce can tomato sauce
1 6 ounce carton plain yogurt
1 tablespoon coriander
4 cloves garlic, coarsely chopped
2 teaspoons fresh ginger, chopped
1 1/2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon cayenne, upto 1 teaspoon, optional
1/4 teaspoon red food coloring
2 whole cloves

Place chicken wings in a 3-quart rectangular baking dish.

For the tandoori masala: In a blender or food processor, combin eonion, tomato sauce, yogurt, coriander, garlic, ginger, salt, cumin seeds, garam masala, cayenne, red food coloring and whole cloves. Blend to a very smooth paste. (The color should be bright red.)

Pour the tandoori masala over the chicken wings: turn wings to coat. Cover and refrigerate for 4 to 24 hours.

Preheat oven to 400. Arrange as many of the wings on the unheated rack of a broiler pan as will fit in a singe layer. Bake for 25 minutes. Turn oven to broil. Broil chicken 4 to 5 inches from heat for 6 to 8 minutes or until no longer pink and pieces start to blacken, turning once halfway through broiling.

Transfer wings to a serving platter. Repeat with the rest of the wings. If desired, serve with lemon wedges and red onion wedges.

I found this recipe in a Better Homes and Garden Appetizer Magazine.

I’m not a big fan of the wings, but Justin loves them!!! So usually when we watch UFC, I make wings. I made these for UFC 124. There were less then 10 of us and I don’t eat wings, and there was a vegetarian there, and these were gone in like 20 minutes! People like them! They are a good amount of work but I believe they were worth the effort.

Oct 052010
 

Pictures

First Ingredients

First Ingredients

Chicken

Chicken

Adding Lemon Juice

Adding Lemon Juice

Adding Sugar

Adding Sugar

Adding Salt

Adding Salt

Mixing

Mixing

Second Ingredients

Second Ingredients

Sour Cream and Half and Half

Sour Cream and Half and Half

Stirring it Up

Stirring it Up

Adding Cumin

Adding Cumin

Adding Ground Coriander

Adding Ground Coriander

Adding Garam Masala

Adding Garam Masala

Adding Turmeric

Adding Turmeric

Adding Chili Powder

Adding Chili Powder

Adding Garlic (I use minced)

Adding Garlic (I use minced)

Adding Ginger

Adding Ginger

Adding Chick Pea Flour

Adding Chick Pea Flour

Stirring

Stirring

Magically Mixed!

Magically Mixed!

First Step Marinated Chicken

First Step Marinated Chicken

Mixing in Second Step Marinade

Mixing in Second Step Marinade

All Mixed Up

All Mixed Up

Skewered

Skewered

Basting with Butter

Basting with Butter

Done

Done

Chicken Tikka with Jasmine Rice

Chicken Tikka with Jasmine Rice

Chicken Tikka

1 1/2 pounds boneless skinless chicken breast
1 1/2 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon sugar
1/3 cup plain yogurt
1/3 cup half and half
1 tablespoon fresh ginger, finely grated peeled fresh
2 teaspoons garlic, purreed (I use minced and it’s all good!)
2 teaspoons cumin
1 teaspoon coriander
1 teaspoon balti garam masala
1 teaspoon turmeric
1/2 teaspoon chili powder
1 tablespoon chickpea flour, besan (garbanzo bean or chickpea flour)
1/4 cup butter, melted for basting
Garnish
raw onion rings
lemon wedges
tomato wedges
chopped fresh green chile

Cut the chicken into 1-inch chunks and place in a mixing bowl and add the lemon juice, salt and sugar. Mix thoroughly and set aside for 30 minutes.

Beat the yogurt and cream together in a bowl until smooth and add the remaining ingredients except for the oil, butter and the garnish. Pour the marinade over the chicken and stir to distribute and mix well. Cover and leave to marinate for 3 to 4 hours or overnight in the refrigerator. Once marinated it can be left in the refrigerator up to 48 hours.

Preheat the broiler to high. Line a grill pan with aluminum foil and brush with a little oil. Thread the chicken pieces onto skewers, leaving a slight gap between each piece. Place the skewers in the prepared grill pan and cook 4 inches from the element for 5 minutes. Baste generously with melted butter, reduce heat slightly and cook for a further 5 minutes. Turn the skewers over and brush with more butter. Cook for 4 to 5 minutes, remove the chicken from the skewers and place in a serving dish. Garnish with the onion, lemon, tomatoes and chili.

This is a favorite of mine and Justin. I love the way all the flavors blend together. It’s not too spicy but I usually double the cumin and the chili powder. We don’t do the garnishments, none of us like onions and I’d be the only one eating the rest.

This serves 4.