Grilled Tandoori chicken wings

Yumm… seriously yumm, so easy, quick (except for the marination time), it is one of my favourite starter food of late. Just marinate the chicken wings in the masala (store bought or home made) and grill it till done… that’s it.

Ingredients

Chicken Wings – 500 grams

Chilly powder – 2 tsp

Coriander powder – 1 tsp

Turmeric powder – 1/2 tsp

Cumin powder – 1/2 tsp

Garam Masala – 1/2 tsp

Hung curd – 1/2 cup (normal curd put through a strainer suspended over a bowl for half an hour)

Lemon juice- 1/2 lemon

Mustard oil – 1 tsp (you can use more)

Dried Mint leaves – 1 tsp (crushed)

Dried Fenugreek leaves – 1 tsp (crushed)

Salt – to taste

Water – as required

Tandoori Chicken wings

Tandoori Chicken wings

Method

Make a paste with all the ingredients except chicken wings, using a little water. Marinate the chicken wings for at least an hour. Half an hour is barely sufficient, overnight is awesome. Preheat the oven/grill/tandoor and bake it for ten minutes on one side. Flip it to the other side and cook for 5 minutes. You can test the doneness by touching the surface. If there is any sticky masala pop it in the oven for a couple of minutes more. Thats it.. simple isn’t it?

Serve hot with Mint chutney.

Tandoori Chicken wings

Tandoori Chicken wings

Ingredients for mint chutney
Mint – 1  bunch, cleaned and leaves separated
Coriander leaves – 1/2 bunch
Green chilli – 4-5
Ginger – 1 inch piece chopped
Hung curd  – 3-4 tbsp
Salt – to taste
Oil- 1 tsp
Method 
In a pan heat oil and once it turns hot add the ginger, mint leaves and  coriander leaves. Keep sauteing till the leaves wilt. Add the green chillies and salt. Let it cool down well. Blend in mixie with 1 tblsp curd till smooth. Add the remaining curd and blend again. Khallas..
I hope you will make this, enjoy it and let me know through the comments.
Till we meet again……
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Pressure cooker Biriyani

I don’t normally like cooking rice in the pressure cooker as it is not healthy, plus after some time no matter what the rice starts caking…not really fun stuff. However, a once in a while celebratory biriyani could be made in the pressure cooker… especially if it’s a last minute thing. Qatar has a new king and so I decided to celebrate the fact with a biriyani. It was a working day, when time is short but appetite is not. A quick perusal of the blogging world and a quicker call back home gave me this easy biriyani. If you are organized you can have the biryani ready in about an hour. How awesome is that.

This is also a very light biriyani without much masala, so it works great as a weekday lunch when you can’t afford that afternoon nap.The masala is less not the taste so my dear lovelies you just HAVE to try this out… you’ll see

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Ingredients

To temper

Oil – 2 tblsp

Star Anise – 1

Cloves – 3

Bay leaves – 2

Cardamom – 4

Cinamon – 1 stick (2 inches)

Other ingredients

Basmati Rice – 500 gms (2 cups)

Onions – 2 (thinly sliced)

Tomato – 1 (chopped)

Green Chilly – 4(slit)

Ginger – garlic paste – 1 tblsp

mint leaves and coriander leaves – a handful each

Curd – 1/2 cup (diluted along with 1/2 cup water)

Water- 2 cups

Turmeric powder – 1/2 tsp

chili powder- 1 tsp

Salt – to taste

To marinate

Chicken 500 gms

ginger garlic paste – 1/2 TSP

Curd – 1 tblsp

Chilly powder- 2 tsp

Turmeric powder – 1/4 tsp

Method

Marinate the chicken in the masala

Marinate the chicken in the masala

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Mean while assemble all the ingredients and prepare them for cooking (chopping, cutting etc)

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Dilute curd with water

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Heat oil in a pressure cooker. Add the tempering ingredients one by one

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Add the onions and sauté till pink.

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Add the chilly, mint and coriander leaves and sauté till the mint and corr leaves start wilting.

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Add ginger and garlic paste and tomatoes and cook till tomatoes are mushy.

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Add marinated chicken, chilly powder, turmeric powder and sauté for a couple of minutes.

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Add the curd-water mixture, water, and check for salt.

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Let it boil. After boiling reduce flame, add the rice and cook for 2 whistles.

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Fluff it with a fork and serve.

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Enjoy

 

Wash and soak rice for half an hour. Marinate the chicken in the masala. Keep both aside for half an hour.

Mean while assemble all the ingredients and prepare them for cooking (chopping, cutting etc)

Heat oil in a pressure cooker. Add the tempering ingredients one by one.

Add the onions  and sauté till pink.

Add the chilly, mint and coriander leaves and sauté till the mint and corr leaves start wilting.

Add ginger and garlic paste and tomatoes and cook till tomatoes are mushy.

Add marinated chicken, chilly powder, turmeric powder and sauté for a couple of minutes.

Cook covered for 10 minutes without any liquid.

Add the curd-water mixture,  water, and check for salt.

Let it boil. After boiling reduce flame, add the rice and cook for 2 whistles.

Biriyani ready. Open and leave it for cooling and eat it with raita.

Simple na

I hope you will ALL try it and let me know if you liked it.