Season with pepper to taste and refrigerate. Marinate the meat at the cottage in the morning, or combine the chicken and marinade and marinate overnight in the refrigerator before leaving for the cottage the next day.Easy ExtrasStore-bought frozen Naan breadPappadumsCold BeerLime pickle or hot mango chutneyJars of shelf-stable RaitaBasmati RiceCooling fresh fruit like: Mangoes, Bananas Flexible Power Cables or Pineapple for dessert-News Canada.

Salt the vegetables and let stand for 30 minutes to remove some of the excess moisture.Thread chicken accordion fashion on bamboo skewers that have been soaked in hot water for 30 minutes. Preheat barbecue grill to 550º F. Line a mesh strainer with a coffee filter, set it over a bowl and drain the yogurt over the coffee filter and bowl in the refrigerator for 1-2 hours. After pre-heating grill, adjust all burners to medium heat. Discard liquid and place the yogurt in a bowl.

Serve chicken immediately with lots of turmeric-scented basmati rice and some of the raita on the side.To make raita, seed and finely chop the cucumber and tomato paste. You can make the raita at home and bring it along in the cooler. Stir in the chopped cilantro and roasted cumin. This marinade is also lovely for grilled lamb chops.

Ingredients2 lbs boneless, skinless chicken breasts, 1 kgcut into lengthwise strips2-3 tbsp tandoori paste (homemade or purchased) 25-45 mL1/4 cup plain yogurt 50 mLolive oilRAITA:1/2 large English cucumber, finely chopped2 large Roma tomatoes, seeded and finely chopped1/2 tsp salt 2 mL1 cup plain yogurt, strained 250 mL2 tbsp chopped cilantro 25 mL1/4 tsp roasted cumin 1 mL1 pepper 1ProcedureMarinate chicken in a combination of tandoori paste and yogurt for several hours or overnight in refrigerator. Discard marinade.(NC)—Using a tandoori paste from a jar makes this spicy chicken dish fast and easy.Serves 4Recipe courtesy of Weber-Stephen Products Co. Lightly brush each piece of chicken with olive oil then grill over direct medium heat for 8-10 minutes, just until chicken is cooked through. Drain the vegetables and add to the yogurt. Raita may be made up to two days ahead

Megosztás a facebookon