marsha-tbay
Well-known member
Spicy grilled chicken
Serves 6
For marinade:
1 tablespoon coriander seeds
2 teaspoons cumin seeds
A 1 1/2-inch-long cinnamon stick
1 teaspoon cardamom seeds
1 onion, roughly chopped
6-8 garlic cloves, roughly chopped
A 1-inch piece of ginger, roughly chopped
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
3 tablespoons oil
1 tablespoon tomato paste
3 tablespoons white vinegar
1 teaspoon salt
For chicken:
1 1/3 pounds skinless, boneless chicken breast, cut into 3/4-inch strips
To make marinade: Place a small frying pan over low heat and dry-roast coriander seeds until aromatic. Remove coriander seeds and dry-roast cumin, then the cinnamon. Grind roasted spices and cardamom to a fine powder using a spice grinder or pestle and mortar.
Blend all marinade ingredients in a blender or food processor until smooth. If you don't have a blender, finely chop onion, garlic and ginger and pound together in a pestle and mortar, or very finely chop all the large pieces with a knife and mix with remaining marinade ingredients. Mix paste thoroughly with the chicken strips. Cover and marinate in fridge overnight.
To cook: Preheat grill pan or grill until very hot, or heat broiler to its highest setting. Cook chicken for 4 minutes on each side on the grill pan or grill, or spread pieces on a baking sheet and broil 8-10 minutes on each side, until almost black in patches.
I received this on an ezine...``The Food of India, A Journey for Food Lovers''
Serves 6
For marinade:
1 tablespoon coriander seeds
2 teaspoons cumin seeds
A 1 1/2-inch-long cinnamon stick
1 teaspoon cardamom seeds
1 onion, roughly chopped
6-8 garlic cloves, roughly chopped
A 1-inch piece of ginger, roughly chopped
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
3 tablespoons oil
1 tablespoon tomato paste
3 tablespoons white vinegar
1 teaspoon salt
For chicken:
1 1/3 pounds skinless, boneless chicken breast, cut into 3/4-inch strips
To make marinade: Place a small frying pan over low heat and dry-roast coriander seeds until aromatic. Remove coriander seeds and dry-roast cumin, then the cinnamon. Grind roasted spices and cardamom to a fine powder using a spice grinder or pestle and mortar.
Blend all marinade ingredients in a blender or food processor until smooth. If you don't have a blender, finely chop onion, garlic and ginger and pound together in a pestle and mortar, or very finely chop all the large pieces with a knife and mix with remaining marinade ingredients. Mix paste thoroughly with the chicken strips. Cover and marinate in fridge overnight.
To cook: Preheat grill pan or grill until very hot, or heat broiler to its highest setting. Cook chicken for 4 minutes on each side on the grill pan or grill, or spread pieces on a baking sheet and broil 8-10 minutes on each side, until almost black in patches.
I received this on an ezine...``The Food of India, A Journey for Food Lovers''