Tandoori Chicken
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
1/2 star anise
1/2 teaspoon mustard seeds
4 cloves
2 cloves garlic – crushed
1 red chile – finely chopped
2.5 oz root ginger – peeled and grated
1 tablespoon tomato puree
1/4 teaspoon chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
1/4 teaspoon salt
4 tablespoons fresh natural yoghurt
2 skinless chicken breast fillets
Instructions:
Heat a completely clean and dry pan for several minutes until it is so hot that a drop of water evaporates immediately.
Now add the the star anise and toss until it starts releasing its aroma. Be careful not to dry roast it for too long as it will burn.
,br> Remove the star anise from the heat and crush finely using a pestle and mortar.
Repeat steps 1 – 3 with the mustard seeds and the cloves.
Put the freshly ground star anise, mustard seeds and cloves into a bowl along with the garlic, red chile, ginger, tomato puree, chilli powder, coriander powder, garam masala, salt and yoghurt. Stir well to create a paste.
Wash the chicken breasts and cut into one inch pieces. Add the chicken to the yogurt mixture and ensure each piece of chicken is thoroughly coated with the mixture.
Cover the bowl with clingfilm and put in the fridge to marinade for at least an hour.
When you are ready to cook the chicken put the pieces on a baking tray and grill on a medium high heat for approximately 7 minutes or until cooked. Turn the chicken regularly and try not to overcook it as with care it will be tender and moist.
Serve immediately as a starter with yogurt and mint sauce or in a wrap with salad, your favourite pickle, mint and yoghurt sauce and fresh tomatoes.
From coconutraita.blogspot.com