Wednesday, February 16, 2011

Indian Chicken Strips

This recipe serves 6 to 8 and it is the yummiest, most delectable chicken marinade I can think of.
3 lbs chicken - boned, skin, and cut into strips
5 tbs vegetable oil
4 tbs red wine vinegar
1 med onion peeled and chopped
1 whole head of garlic peeled and chopped
1 inch cube fresh ginger peeled and chopped
2 tbs fennel seeds
2 tbs ground cumin
2 tsp ground coriander
seeds from 8 cardamom pods - yes this is the toughest part of the prep.
1 tsp cinnamon
8 whole cloves
20 black peppercorns
1/2 to 3/4 tsp cayenne - this is where you can crank up the heat if you desire.
2 tsp salt
3 tbs tomato sauce

1. Combine all marinade ingredients in blender.

2. Blend until smooth.

3. Combine chicken with marinade mix well and cover.

4. Refrigerate 4 to 5 hours.

5. Preheat broiler, grill or oven. Spread chicken in single layer on tray. Broil 10 minutes or until lightly browned.

You can also choose to grill them, but don't use a high heat/flame or you will incinerate the yumminess off of them. We grill these when doubling or tripling the recipe for a large group but I have also done it successfully by baking! If baking just broil carefully at the end - turning once or twice for better charring!

ENJOY!!! Serve with rice, Raita, and vegetable - or as an appetizer. Also goes well with Curried Chickpeas!

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