1 lb chicken tenders
1 tsp fresh ground ginger
1 tsp fresh ground garlic
2 tbsp yogurt
1 tsp cumin
1 tsp coriander
1 tsp lemon juice
1 tsp turmeric
1 tsp garam masala or tandoori paste
Pinch of cayenne pepper
1 tsp onion powder
Salt to taste
½ tsp oil/oil spray
parsley/ cilantro for garnish
Pat dry the chicken. Chop cilantro and parsley.
Whip the yogurt and add cumin, coriander, lemon juice, turmeric, garam masala, cayenne and onion powder.
Cover the chicken in a bowl with the yogurt. Leave the chicken in the marinade overnight or an hour.
Spray the pan or preheat the grill pan. Place the chicken on the pan and grill five to six minutess until done.
Garnish with cilantro and lemon wedges.
1 tbsp cumin
1 tbsp coriander
1 tsp black peppercorn
½ inch cinnamon
Dry roast all of the above and cool.
Add ½ tsp turmeric, ½ tsp garlic powder, ½ tsp onion powder and grind to a powder.
SAFFRON INFUSED BASMATI PILAF
1 cup basmati rice
1½ cup chicken stock
1 tbsp onions
2 tbsp almonds
2 tbsp raisins
1 cinnamon stick
1 bay leaf
½ tsp saffron dissolved in some milk
1 tbsp cilantro/parsley
1 tbsp olive oil or clarified butter.
Boil the rice till cooked in the chicken stock. Melt the saffron in a tsp. of milk.
Sauté onions till light brown. Set aside.
Sauté the almonds, raisins along with cinnamon, clove, bay leaf, and cardamom and brown lightly till fragrant and add to the rice.
Stir into the prepared rice.
Add the saffron along with the milk and stir gently. Stir in remaining clarified butter.
Garnish with cilantro or parsley.
MINT AND CUMIN YOGURT SALAD
1 cup thick Greek whipped yogurt
2 tbsp shredded cucumber
2 tbsp finely chopped mint
1 tsp chopped scallions
Salt to taste
Pinch of sugar
Pepper or jalapeño to taste
1 tbsp grapes
1 tbsp apples
Cilantro for garnish
Whip the yogurt with salt, sugar and roasted cumin. Chop and mash mint and cilantro finely along with a pinch of salt. Mix in the yogurt.
Chop the cucumber, apples and tomatoes and squeeze out the liquid. Cut the grapes into halves.
Toss the scallions, cucumber, tomatoes, apples and grapes together with pepper.
Serve on the plate and dollop a spoon of the yogurt dressing on the top with cilantro garnish.