Tandoori Chicken

Tandoori Chicken is one of the more popular dishes non-Indians love to order and eat when they are out in Indian restaurants.

So why not grill some up while you're at home, outdoors on the grill?

Here's a super easy recipe - although I'll say you should probably marinate overnight, for the best flavor.

Also I prefer dark meat chicken because it seems to soak up the flavor better than white meat.


Ingredients:

• 4 skinless thighs
• 1 tbsp of ginger-garlic paste
• 1 tsp. of salt
• 4 tbsp of yogurt
• 1/2 lime
• 1/2 tsp of pepper
• 1/2 tsp of chili powder
• 1/2 tsp of fenugreek powder
• 1 tsp of garam masala
• 1/2 tsp of coriander
• 1/2 tsp of cumin
• 1/2 tsp of turmeric
• red food coloring, optional.
• 2 tbsp of oil.

Directions:

Marinade - for at least 4 hours, overnight for best results.

1. Sprinkle some salt and pepper on the chicken
2. Add yogurt, spices, oil, lime juice and food coloring in a bowl. Blend well with hands. Add chicken and make sure all chicken is covered in marinade. 
3. Grill the tandoori chicken as you would normally cook chicken, or if you're cooking it in an oven, then cook the chicken for 40 minutes at 350 degrees. Cover for 30 minutes, then uncover for remaining 10 minutes.

Indian Mac and Cheese (Masala Mac)

So, I started a new job in the Washington, D.C. area and moved out of New York City, so I'm officially on a mission to find good Indian grocery stores in the area and good Indian food.

But when I went back to NYC for some work training, I got a chance to finally try something I really wanted to eat the entire time I was in the city - masala mac and cheese from S'Mac in the East Village.

It's my favorite guilty pleasure with Indian spices, how can I resist? - or you for that matter.

So I decided I would try to create my own recipe.

Ingredients:

• 1 pound of macaroni, cooked in salted water, drained (use directions on box)
• 1 cup of shredded cheddar cheese
• 1 cup of shredded gruyere or provolone
• 1/2 cup of parmesan
• 2 cups of milk
• 2 tbsp. of butter
• 2 tbsp. of flour
• 2 tsp of cumin
• 1 tsp of coriander
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1/2 tsp of turmeric
• 1/2 of red chili or cayenne
• 1/2 cup of chopped cilantro
• oil spray
• salt and pepper to taste

Directions:

1. In a medium pot over medium heat, melt butter and add flour to it. Blend to make a roux. 
2. Add milk to mixture and heat through. Try not to boil it, so stir regularly.
3. Slowly add cheeses. Each time you add some stir it in until it it's melted through.
4. Add spices - cumin, coriander, garlic, onion, turmeric and chili.
5. Add cilantro to the mix and add cooked pasta.
6. Taste mixture and add salt and pepper as needed.
7. Place the entire pot of mac in cheese in a brownie pan or casserole dish that has been sprayed with oil.
8. Bake at 350 degrees for 20 mins. covered. Uncover and baked for an additional 10 minutes until bubbly.

To find more info on S'Mac go to:
http://www.smacnyc.com/home.html

Baigan Bhartha (Spiced Mashed Eggplant)

So if you're a fan of Baba Ganoush - the Mediterranean pureed eggplant dish - Baigan Bhartha is a great dish to try.

Roasting the eggplant allows it to have a smoky flavor - which is enhanced by the cumin.


Baigan Bhartha 
serves 4, Prep: 20 min, Cook: 25 min.

• 1 eggplant, grilled in oven
• 2 medium tomatoes, chopped
• 1 medium onions, chopped fine
• 1 green chillies (adjust to taste, I used Indian green chillies)
• 1 tsp minced ginger
• 1/2 tsp minced garlic (optional)
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1/4 tsp turmeric powder
• 1 tsp cumin powder
• 2 tbsp oil
• 1 lime wedge or tbsp of lime juice
• Fresh coriander leaves for garnish
• Salt

Directions:

1. Preheat oven to 365 degrees. Use 1 tbsp. oil to cover the skin of the eggplant and wrap it in aluminum foil. Grill the eggplant for 30 min. or until soft- then cool, peel, mash and set aside.
2. Heat 1 tbsp. of oil in a pan add the chopped onions, green chillies, ginger and garlic with a pinch of salt.
3. When the onions turn pink (don't brown it too much), add the chopped tomatoes. Mix well and cook covered for about 10 mins, stirring once or twice in between. 
4. Once the tomatoes are cooked soft, put cooked veggies in a bowl. Add the garam masala, coriander powder and turmeric to the bowl.
5. Add the grilled eggplant and mashed. Once blended with other veggies, add cilantro and lime juice.