Globally-Inspired BBQ: Indian

 Tandoori Chicken with Mint Cilantro Chutney

Yield: 4-6 servings

Ingredients

1 tsp ground turmeric

1 ½ tsp ground coriander

1 tsp garam masala

½ tsp ground fennel seeds

½ - 1 tsp Kashmiri chili powder

1 tsp dried fenugreek leaves

½ tsp ground black pepper

3-4 tsp paprika

1 tsp minced garlic

1 tsp minced ginger

2-3 tbsp full-fat yogurt

Juice of one medium-sized lemon

2 tbsp oil

1/2 tsp sea salt

908 grams (2lbs) boneless, skinless chicken thighs

Mint Cilantro Chutney, to serve, recipe below

Chopped mint leaves, to garnish

Directions

1. Make tandoori paste. Mix together first 14 ingredients in small bowl.

2. In a large resealable bag or bowl, add chicken and tandoori paste and mix to thoroughly coat chicken. Refrigerate for at least 2 hours, preferably overnight.

3. When ready to cook, remove chicken from fridge 30 minutes before cooking. Preheat grill to medium heat.

4. Clean grill grates and oil well. Cook chicken, 4-5 minutes per side, until cooked through and no longer pink inside. Remove from grill and let rest for 5 minutes before serving. 

5. Serve with chutney and chopped mint leaves.

Adapted by www.nishkitchen.com

Mint Cilantro Chutney

Yield: 2 cups

Ingredients

1/2 cup cilantro leaves

1 cup mint leaves

2 tbsp white sugar

1 1/2 cup natural yogurt

Juice of half of lemon

Salt to taste

Directions: Place all the ingredients in a blender or food processor. Process until smooth.

Curried Potato Salad

Yield: 12 servings

Ingredients

4 to 6 large white potatoes

4 teaspoons curry powder

4 teaspoons mustard seeds

1 tablespoon coriander seeds

2 teaspoons turmeric

1 cup frozen peas

3/4 cups mayonnaise

3/4 cups sour cream

1/3 cup chopped fresh cilantro

2 green onions thinly sliced

4 teaspoons fresh lemon juice

2 teaspoons liquid honey

1 teaspoon salt

1/2 teaspoon pepper 

Directions

1. In large Dutch oven or saucepan, add potatoes, 1 tablespoon of salt and cover with cold water by 1 inch; bring to boil. Reduce heat to medium-high; cook, uncovered, adding as much extra water as necessary to keep covered, until potatoes are tender, about 45 minutes; drain. Let cool slightly; peel. (Make-ahead: Let cool completely; cover and refrigerate for up to 1 day.) Cut potatoes into 3/4-inch (2 cm) chunks. Let cool completely, about 30 minutes.

2. Meanwhile, in small skillet over medium heat, cook curry powder, mustard seeds, coriander seeds and turmeric until fragrant and lightly toasted, about 4 minutes.

3. In small pot of boiling water, cook peas until heated through, about 30 seconds. Drain and rinse with cold water; drain again.

4. In large bowl, stir together mayonnaise, sour cream, cilantro, green onions, lemon juice, honey, salt and pepper. Stir in curry mixture until well combined. Stir in potatoes and peas; cover and refrigerate for 4 hours. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Recipe adapted from Canadian Living

Kakdi Koshimbir (Cucumber Salad)

Yield: 4 servings

Ingredients

4 small Persian cucumbers or 1 ½ medium English cucumbers

1 tablespoon ghee

1 teaspoon cumin seeds

1 small green chili, cut in half lengthwise

1 teaspoon salt

1 teaspoon sugar

¼ cup roasted peanuts, chopped

2 tablespoon chopped cilantro

Directions

1. Slice the cucumbers in half lengthwise. If using English cucumbers, use a small spoon to scoop out the seeds. Slice each cucumber half into 1/4” slices and add to a medium bowl.

2. In a small saucepan or fry pan over medium heat, add the ghee. Lightly crush the cumin seeds in the palm of your hand and add to the hot ghee. Cook the seeds for about 30 seconds until they begin to sizzle. Add the green chili and cook for another 30 seconds.

3. Pour the cumin-ghee mixture over the cucumbers and stir. Add in the salt, sugar, peanuts and cilantro. Mix well and serve immediately.

4. If not serving immediately, don't add the salt and sugar. It will draw out too much water from the cucumbers. Add just before serving. Remove the chili if desired before serving.

Recipe adapted from shwetainthekitchen.com

Mango Lassi Popsicles

Yield: 6 popsicles

Ingredients

1 ½ cups (280 grams) fresh or frozen chopped mango

1 ½ cups plain yogurt

¼ cup honey

1 tablespoon fresh lime juice

Directions

1. In food processor, add all the ingredients and process for 15 seconds. Stop processor, remove lid, and scrape down sides of processor bowl.

2. Process again for 15-30 seconds until smooth.

3. Pour mixture into large liquid measuring cup, using rubber spatula to scrape out mixture from food processor. Divide evenly between popsicle molds. 

4. Insert sticks into popsicles, cover and freeze until firm, at least 6 hours up to 5 days.

Recipe adapted from America’s Test Kitchen