"Recipes from the Chef's Kitchen"

Show 702

Edward Hamann
Cooking Instructor Specializing
in Indian Cuisine

Email: Edward.Hammann@gmail.com

Chicken Tikka and Herbed Chicken Kabobs
Murgh Tikka & Murgh Tikka Hariyati

Main Ingredient for both Marinades
2 pounds boneless, skinless chicken breast - cut into 1 ½ to 2 inch pieces

Yogurt Marinade For the Chicken Tikka (serves 8)
1)   ¼ cup plain Yogurt
2)   3 tablespoons fresh Lemon Juice
3)   3 tablespoons Vegetable Oil
4)   1 tablespoon minced or grated fresh Ginger
5)   1 tablespoon minced or grated Garlic
6)   1 tablespoon Paprika
7)   1 tablespoon Garam Masala
8)   1 teaspoon ground Cumin
9)   1 teaspoon Cayenne Pepper - or as desired
10) ½ teaspoon Turmeric
11) Pinch Indian Black Salt (kala namak) - optional
12) 1 ¼ teaspoons Kosher Salt
13) Vegetable Oil or melted Ghee for brushing

1)   Combine all the ingredients for the marinade in a large bowl. Add the chicken
       to marinade and stir well until each piece is well coated. Cover and refrigerate
       for at least 4 hours or up to 24 hours. Bring to room temperature before
2)   Preheat a broiler for at least 15 minutes. Thread the chicken pieces onto
       skewers, draining the excess marinade.
3)   Brush the chicken lightly with vegetable oil or ghee. Broil the chicken, turning
       once and brushing with oil or ghee, until fully cooked, about 7 to 10 minutes.

Herbed Marinade for the Chicken Kabobs (serves 4)
1)   3 tablespoons fresh Lemon Juice
2)   1 tablespoon chopped fresh Ginger
3)   1 tablespoon chopped hot Green Chilies
4)   2 large Garlic Cloves - chopped
5)   ½ cup Cilantro leaves - packed
6)   ½ cup Mint Leaves - packed
7)   1 cup Sour Cream
8)   ½ teaspoon Ajwain seeds - crushed
9)   1 teaspoon Kosher Salt - or to taste
10) Freshly ground Black Pepper
11) Vegetable Oil or melted Ghee - for basting
12) Lemon or Lime wedges
13) A few Cilantro and/or Mint Sprigs for garnish

1)   Place the lemon juice, ginger, green chilies, garlic, cilantro, and mint into
       a blender and process, stopping the machine periodically to scrape the
       ingredients down the sides of the blender jar, until a smooth paste forms.
2)   Transfer the mixture from the blender to a large glass bowl. Stir in the yogurt,
       ajwain seeds, salt, and freshly ground black pepper to taste. Mix well.
3)   Put in the chicken and stir well to thoroughly coat all the chicken pieces.
       Cover and marinate at room temperature for 1 hour or refrigerate for up to
       24 hours.
4)   Bring refrigerated chicken to room temperature before cooking. To broil,
       preheat a broiler for at least 15 minutes. If roasting, preheat the oven to 500°.
5)   Thread the chicken pieces on skewers. To broil, brush the skewers with oil or
       ghee and place on a wire rack set over a shallow baking pan. Place under the
       broiler about 5 inches from the heat. Broil, turning once or twice and brushing
       with oil or ghee, until the chicken is browning nicely in places and is fully
       cooked...about 8 to 10 minutes. Alternately, roast in a 500° oven, turning once
       and brushing with oil or ghee until the kebabs are fully cooked about 10
       minutes. Be careful not to overcook.
6)   Slide the kabobs off the skewers and arrange them on a serving platter
       surrounded by the lemon or lime wedges. Garnish with a few sprigs of cilantro
       or mint.

Fresh Cilantro Chutney
Dhaniya ki Chatni

(serves 1 cup)
1)   ½ cup fresh Lemon Juice
2)   6 tablespoons blanched, slivered Almonds
3)   2 teaspoons chopped fresh Ginger
4)   2 cloves garlic - coarsely chopped
5)   2 to 3 hot green Chilies (such as Serrano or Thai) - stemmed and
       coarsely chopped
6)   1 tablespoon Sugar
7)   ½ teaspoon roasted Cumin seeds (optional...see below)
8)   ½ teaspoon Salt or as desired
9)   1 cup packed Cilantro leaves and tender stems

1)   Place all the ingredients, in the order listed above, into the container of
       an electric blender or food processor.
2)   Process, stopping the machine as needed and scraping the ingredients
       down with a rubber spatula, until reduced to a smooth sauce.
3)   Transfer to a bowl and serve or cover and refrigerate until needed.

1)   For a Mint-Cilantro Chutney (Dhaniya aur Pudina ki Chatni) add ½ cup
       lightly packed mint leaves with the cilantro.

Cucumber Yogurt Salad with Roasted Cumin
Kheere ka Raita

(serves 4 to 6)
1)   1 large Cucumber
2)   2 cups plain Yogurt - whole, low fat or fat free
3)   Freshly ground Black Pepper
4)   ½ teaspoon coarse Salt
5)   2 tablespoons finely chopped fresh Cilantro or Mint, or a combination
6)   ½ teaspoon roasted ground Cumin seeds (see note)
7)   Paprika or Red Chili Powder

1)   Peel the cucumber, slice in half lengthwise and remove the seeds if necessary.
       Using the large holes on a grater, coarsely grate the cucumber.
2)   Place the yogurt into a bowl and whisk until smooth. Stir in a few grindings
       of freshly ground black pepper, the salt, fresh herbs, and half of the
       ground cumin. Fold in the cucumber. Sprinkle with the remaining ground
       cumin and a pinch of paprika or cayenne and serve.

1)   In place of or in addition to the cucumber try diced tomatoes, diced ripe
       mango, or even boiled, peeled and grated potato.

Roasting of Cumin Seeds:
1)   To roast cumin seeds, put 3 to 4 tablespoons of seeds in a small heavy skillet
       over medium-high heat and cook, stirring and shaking, until darkened a
       few shades and fragrant, 3 to 4 minutes.

In the Studio Kitchen with Edward Hamann
(left) and Lindsey Gustin (right)

Good Eating!!!