Andhra Tandoori Chicken with Baingan ki Chutney – By Gurjyote Sethi

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Gurjyote Sethi
Gurjyote Sethi

Ingredients:
Chicken, cut into pieces   1 whole
Turmeric powder              ¼ tsp
Lemon Juice                      2 tablespoons
Salt to taste
Ginger garlic paste           1 tbsp
Lime juice                          1 tbsp
Salt to taste
Mint leaves                        1 bunch small
Coriander leaves               1 bunch small
Green chillies, slitted       2
Hung curd                         2 cups
Coriander powder           1 tsp
Garam masala                  1 tbsp
Cumin powder                 1 tsp
Red chilly powder           1 tsp
Salt to taste
Olive oil                             1 tsp

Andhra Tandoori ChickenMethod:

For margination: Add Turmeric powder, Lemon Juice, Salt to taste and mix it with the chicken. Keep it aside for some time.

For 2nd margination: In a bowl add 1 bunch of mint leaves, 1 bunch coriander leaves, green chilies, hung curd, coriander powder, garam masala, cumin powder, red chili powder, salt to taste and olive oil and mix well. Then add marinated chicken pieces to the bowl and mix well.

BBq chicken well in Tandoor or griller. When chicken is cooked well finish with chat masala and lemon juice. Garnish with fresh coriander.

Baingan ki Chutney

2 medium eggplants

3 tablespoons oil

2 tablespoons minced fresh green chili pepper

1 large onion, minced

2 medium tomatoes, minced

4 tablespoons minced fresh coriander leaves (cilantro)

1 tsp Garam Masala

Salt to taste

½ cup thick plain yogurt

2 sprigs fresh coriander (cilantro), for garnish

Method:

  1. Flame-char the whole eggplants on a gas grill or over the open flame of a gas burner, turning constantly until blackened and soft. Let cool until easy to handle, and then peel and mash the eggplant flesh.
  1. Heat the oil in a large wok or saucepan over medium-high heat; add the minced green chili pepper and onion, and cook, stirring constantly until golden, add the tomatoes, minced fresh coriander leaves and cook, stirring occasionally, until the tomato juices evaporate.
  1. Mix in the mashed eggplant, salt. Reduce the heat to medium-low and cook, stirring and mashing with the back of a wooden spoon occasionally, until consistency of chutney. Take it off the flame and cool completely. Mix in the plain yogurt until completely incorporated. Transfer to a serving dish, and serve cold with chicken and garnished with the fresh coriander sprigs.

Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: gurjyote@gmail.com