Tandoori it is… This had to be my first recipe, it’s the easiest, yummiest thing I like to make. Normally I use chicken, but in this case I decided to use chicken and paneer for a vegetarian option. I was surprised, it actually turned out quite well with the paneer. What is paneer? It’s an Indian cheese, that is basically a hardened cottage cheese.
Ingredients
1 kg boneless chicken (I used 750 g chicken and 200 g paneer)
115 ml tomato paste (about 4 tablespoons)
2 tblsp yogurt
1 tblsp lemon juice
2 tblsp oil
1 tsp garlic
1/4 tsp ginger
1 tsp ground cumin
1 tsp salt
2 tsp ground red chillies (chilli flakes are a good alternative)
Method
Mix all the ingredients together and marinate chicken and paneer. You can use it straight away, but if you have the time, leave to marinate for a few hours. You can use this recipe for a roast marinade, you can fry the pieces or with cut up vegetables on skewers. I used red onion, red and green capsicum. A tandoori meal needs a cooling accompaniment such as a raita (cucumber yogurt) but my beetroot version is an absolute hit… It goes well with almost anything, and works wonderfully as a dip with bread and crackers.
Beetroot Yogurt
2 medium beetroot (or half a can of beetroot)
1/2 cup Greek yogurt
If using fresh beetroot, boil them until cooked (about 30-60 minutes). If using whole beetroot, grate them. If using sliced beetroot, chop finely and mix in with yogurt. I know it seems too simple, but trust me, it doesn’t need anything else.
Tandoori skewers and beetroot yogurt… flavoursome, healthy… Yum!
by looking the picture, make me hungry ..
…they look amazing and taste even better! Good job!