Indian Chicken Strips

I received this recipe from my sister Mush during one of my bridal showers. This dish is to DIE for. Everyone loves it - even the kids, that is when I leave out the cayenne. It is the yummiest most scrumptious and simplest Indian dish I know. I know a lot of Indian recipes but I don't plan on sharing many of them. I am already drooling for dinner, as these beauties have been marinating in the fridge since last night. The picture doesn't do it justice, but I am pretty sure you will want to dive into the bag with the chicken. I wanted to lick the inside of the blender when I was done making the marinade - no joke! Serve as an appetizer (kinda like Satays) or as a meal, served with rice and Raita.

Indian Chicken Strips
serves 6 to 8

Ingredients
3 lbs chicken - boned, skin, and cut into strips

marinade:
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
1 tsp cinnamon
8 whole cloves
20 black peppercorns
1/2 to 3/4 tsp cayenne
2 tsp salt
3 tbs tomato sauce

Process

1. Combine all marinade ingredients in blender and blend until smooth.


2. Combine chicken with marinade mix well and cover.

1. Refrigerate 4 to 5 hours.



2. Preheat broiler. Spread chicken in single layer on tray. Broil 10 minutes or until lightly browned.



3. You can also choose to grill them, but don't use a high heat/flame or you will incinerate the yummyness off of them. *** note we grill these when doubling or tripling the recipe for a large group.

ENJOY!!! Serve with rice, Raita, and vegetable - or as an appetizer.

Indian Chicken Strips

This recipe serves 6 to 8 and it is the yummiest, most delectable chicken marinade I can think of.
Ingredients

3 lbs chicken - boned, skin, and cut into strips
marinade:
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

Process
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!

Curried Chickpeas

 

This recipe will serve 10 or otherwise makes great leftovers. I modified it from the prior post to suit my tastes, and I am proud to call this recipe my own. Feel free to cut in half for your family, our double again for a larger group. It is SO yummy! Goes well on it's own, stuffed in pita pockets or as a side with My Indian Chicken Strips.

Ingredients
6 T oil - or enough to cover the surface of the skillet
2 onions, chopped
3 large cloves garlic, minced
3 Tablespoons (or more!) curry powder
1 teaspoon cinnamon powder
1/4 to 1/2 teaspoon ground cloves
3 cans chick peas, rinsed and drained
2 Tablespoons or more tomato paste
A squirt or two of all natural/organic ketchup (helps thin and add flavor)
a couple pinches of salt and pepper
1/2 cup water (plus more for the end if needed)
1 cup (or more) plain yogurt
Cilantro, chopped
lemon Wedges
Whole Wheat pita pockets if desired

Process

1. In a large skillet over medium-high flame, heat oil.
   
2. When oil is hot, add onion, and cook stirring occasionally, until it starts to soften and become translucent.
   
3. Add the garlic, stir, and continue to cook for about 5 minutes.
   
4. Add curry, cinnamon, and cloves, and stir allowing to cook until mixed and fragrant.
   
5. Add the chickpeas and stir.
6. Add tomato paste and ketchup, stir and allow to heat a bit.
   
7. Add the water and stir to even out sauce on beans.
8. Season with salt and pepper.
9. Add the yogurt and stir and allow to come to temp. Add more yogurt or water, or even ketchup or spices, to adjust sauce to your liking.
   
10. Add chopped cilantro and stir, continuing to heat for 5 minutes.
    
11. Remove from heat and serve with lemon slices and pita pockets, or as a side with my Indian Chicken Strip recipe.
    

Radish Dressing

This recipe began as a need to use up my radishes, my carrot row markers, that come to age quickly and suddenly inundate my late spring garden with roots ready to harvest. Spicy as they are, my plan was to create a salsa or a relish, but I ended up making the most wonderful and sustainable Spicy Salad (recipe to follow), and consider this recipe to be the dressing.

Ingredients
12 Radishes, quartered and then thinly sliced
1/4 cup Raspberry Vinegar
1/2 cup olive oil (or more to taste)
1 to 2 Tablespoons lemon juice
A couple pinches of salt
1 teaspoon oregano
( I bet mint might work REALLY well too! Just might try it this weekend!)

Process

1. Pare radishes, and the cut into quarters.
   
2. Into a medium water tight container (trust me, use a lidded Tupperware or it's like), cut 1/4 radishes into thin slices.
   
3. Combine remaining ingredients and stir. Put the cap on and shake. Put it in the refrigerator and walk away. Come back and stir it, recover and chill some more. You get the drift, let it marinate and agitate it often. You will use this later over and awesome sustainable salad mixture.
   

Middle Eastern Kebab Marinade

Tonight was a refrigerator dinner night, that is, one of those evenings when you know you have odds and ends in the fridge that you need to use. Tonight the left over stock, raw pork and chicken were demanding to be cooked, so I thought to create a nice spicy marinade. We are serving it with the Caesar salad. To prepare the marinade, combine the following ingredients

Ingredients for Marinade

1/8 cup stock

1/8 cup apple cider vinegar

1 Tablespoon tomato paste (I actually had some homemade left)

1 clove garlic finely chopped

1 Tablespoon ground cumin

1 /8 teaspoon ground cinnamon

1 Tablespoons Olive oil

A couple grinds of Salt

Several grinds of black pepper

Marinate the meat in it for at least 30 minutes before preparing on skewers.

You may make additional skewers with onions and your choice of kebab veggies but they may want to start them about 15 minutes ahead of the meat. Arrange meat and veggies onto Kebabs.

Bake on a broiler tray at 425 for 30 minutes or more, until done. This could also be done on the grill. Tonight, when cooked, I will be serving it with a side sauce of last nights attempt at homemade ranch dressing. The dill, buttermilk, and sour cream in it could make it a decent tzatziki, but I didn't like it enough to post the recipe - YET!