Yellow Bird!

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Weekends tend to get so busy, you feel like wow you have whole two days to do whatever you want to do.  Well WOOSH! There is goes I am sitting here on a Sunday, but the best part is that I am baking in the sun as I am typing this.  My right side is definitely is going to be a big toastier than my left, no need to complain there.  It is a gorgeous day and I had lunch cooked for me today by my best friend.  It was so sweet to see him to make one of my favorite – Palak Paneer. 

I do like chicken once in a while, most of the time I stick to vegetarian food.  I am one who goes for beans and lentils first before I go for meat.  It gets boring to eat the usual Chicken tikkas kebabs flavored with tandoori masala.  I wanted to try something new so I turned to my library.  This recipe is from the book by Vineet Bhatia “Rasoi: New Indian Kitchen” I have omitted the cheese out of this marinate to keep it healthy.  This is a gorgeous book, with some very interesting ideas to twist up on Indian dishes.  Try and keep the chicken marinated for at least six hours or overnight and it will taste even better.  And as I type this I can hear the kids in the park laughing and running around.  It is in little things like this life seems so beautiful. 

Back to the recipe, here is the recipe from the book.

Ingredients

  • 10.5 ounces (300g) Greek yogurt
  • 1 tbsp. Ginger
  • 1 tbsp. Garlic
  • 1 tbsp.  Turmeric
  • 2 tsp black mustard seeds
  • 6-8 curry leaves
  • 1 tsp finely chopped green chili
  • 3 tbsp.  Oil
  • 2 tsp Garam masala
  • Salt to taste
  • 2 lb. chicken (I used white meat but you can choose the meat of your liking – try staying away from humans) cut to the size of your liking. 

Method –

Heat the oil in a pan, add the mustard seeds and let it pop (if you do not let it pop they will taste bitter).  Add the curry leaves, green chilies and turmeric to the oil and let is sauté for about thirty seconds to a minute.  Let the oil cool down, add it to the yogurt.  Add the salt, garlic, ginger, and garam masala to the mix.  The yogurt will turn in to a nice yellow color, the marinade looks beautiful. 

Taste the marinade for salt and other seasonings.  I always taste my marinade before adding the meat to it; adjust the seasoning per your liking.  Add the chicken and let it marinate for 6 hours to overnight.  Preheat the oven to 425 degrees; thread the chicken on the skewers.  Try and turn the skewer while it is cooking, finish it by broiling the top so you get just the right amount of char on the top.  Enjoy it I am sure this marinade will be good with potatoes and paneer too. 

I served this with scallion pancakes you can find the recipe for this on the blog as well.  

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