Chili Spiced Grilled Chicken

Chili Spiced Grilled Chicken

The chicken came out tender and juicy… with a hint of sweet, chili, and fresh herbs.

Here I used chicken breasts halves. I deboned them myself and cut them in cubes. Marinated overnight and threaded in bamboo skewers. You could also use whole chicken cut into pieces if you want to save time from threading them on bamboo skewers.

Here’s the recipe for these Chili Spiced Grilled Chicken.

Ingredients:

6 pcs. chicken breasts halves – skinned and deboned, cut into cubes

2 large onion – thread with chicken on bamboo skewers (do not marinate)

25 - 30 (10 inch) bamboo skewers

Zest of 1 lime
Juice of 2 limes
1 jalapeno pepper – finely chopped
1 TBSP. fresh thyme - chopped
1 ½ TBSPs. fresh rosemary – finely chopped
¼ of medium size onion - chopped
4 garlic cloves – peeled and chopped
½ cup teriyaki sauce
¾ cup olive oil
4 tsp. kosher salt
1 TBSP. honey
1/8 tsp. freshly ground black pepper
½ tsp. ground hot peppers (optional)
3 tsp. regular chili powder
3 tsp. Thai chili powder
2 tsp. ground cumin
2 tsp. ground coriander

Put all ingredients, EXCEPT chicken and the 2 onions, in a blender. Blend until smooth and creamy about 1 minute. Pour marinade over cubed or cut up chicken and marinate at least 1 hour at room temperature or overnight in the refrigerator.

After the chicken has marinated… mix the chicken one more time to redistribute the marinade.

Soak bamboo skewers in water for at least 30 minutes.

Peel and chop the onions into cubes – same size as the chicken.

Thread the cubed chicken, alternately with the onions, on bamboo skewers. Grill the skewered chicken and onions about 8 – 10 minutes on each side over medium heat. (In between turns… basted the chicken and onions with the remaining marinade to keep them moist.)



P.S. If you can't find Thai Chili Powder, you may just use regular chili powder.

P.P.S. You may remove the seeds and membranes of the Jalapeno pepper if you do wish to have the added heat.

Mutton Biryani

Mutton Biryani



Indgredients: (serves 6)
2lbs Spring Lamb (cleaned and cut into medium size pieces)
4ozs Yougurt
4ozs Ghee
1lb Rice (washed)
4ozs Onions (sliced finely)
1oz Ginger & Garlic (equal amounts crushed)
1 Lemon
1oz Armonds (ground)
2 Cinamon sticks
4-6 Cardimons
1oz Milk
Qtr tspn Safron
2-3 Green Chilies
Half tspn Black Zeera
2-3 Cloves
Half tsp Garam Masala
(equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves)
Salt to taste
Corriander and Fried Onions to Garnish

Method:
In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala.
To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge.
Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread
over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add
this to the marinated meat mixture.
In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the
washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold
water.
Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly
over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the
milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice.
Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for
another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat.
This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready.
Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.


Enjoy Biryani With Friends ........

Biryani ...Biryani .....Hyderabadai Biryani...........

Chili's Grilled Caribbean Chicken Salad

Chili's Grilled Caribbean Chicken Salad


4 boneless, skinless chicken breast halves
1/2 cup teriyaki marinade (store bought)
4 cups chopped iceberg lettuce
4 cups chopped green leaf lettuce
1 cup chopped red cabbage
5.5 oz. can pineapple chunks in juice, drained
tortilla chips

PICO DE GALLO:
2 medium tomatoes, diced
1/2 cup diced spanish onion
2 tsps. chopped fresh jalapeno pepper, seeded and de−ribbed
2 tsps. finely minced fresh cilantro
pinch of salt
Combine all ingredients in a small bowl. Cover and chill.

HONEY LIME DRESSING:
1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1−1/2 Tbsps. sugar
1 Tbsp. sesame oil
1−1/2 Tbsp. apple cider vinegar
1−1/2 tsps. lime juice


Blend all the ingredients in a small bowl with an electric mixer,
Cover and chill.
Marinate the chicken in the teriyaki for at least two hours. Use a
resealable plastic bag. Put in fridge. Preheat outdoor or indoor
grill. Grill the chicken for 4−5 mins. per side or until done. Toss
the lettuces and cabbage together and divide into 2 large serving
size salad bowls. Divide the pico de gallo and pour in equal portions
over the two bowls of greens. Divide the pineapple and sprinkle on
salads. Break tortilla chips into large chunks and sprinkle on salads.
Slice the grilled chicken into thin strips and divide among bowls.
Pour the dressing into two small bowls and serve with the salads.

Veggie Manchurian & Gobi Manchurian

Veggie Manchurian

Ingredients For Manchurian

4 T cups cabbage minced

1 1/2 cups carrot minced
1 medium onion minced
2 tbsp cornflour
5 tbsp all purpose flour/ plain flour
2-3 garlic minced
1-2 hot green peppers/ chillies minced
2 pinches pepper powder
1/4 tsp Ajinomotto powder
Oil for deep frying and salt to taste For Sauce/ gravy
1 tsp garlic chopped
2 tsp hot green chillies/pepper chopped
2 tsp ginger chopped
1 tbsp cornflour
1 tcup clear vegetable stock or water
1 tbsp soya sauce
2 pinches sugar
2 table spoon oil
Salt to taste

Method: For the Manchurian
Mix carrots, cabbage, onion, cornflour, all purpose flour/plain flour, garlic, pepper, ajinomotto, pepper powder and salt to taste. Shape spoonful of the mixture in small balls. Deep fry in hot oil until golden brown.
For the Sauce:
Heat oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds. Mix the cornflour with 1/4 cup of water keep aside.
Add the stock, soya sauce sugar and salt to taste. Bring it to boil, while its boiling add the cornflour mixture and boil the gravy till it becomes thick. Just before serving put the balls in the sauce and cook for a few minutes. Serve hot.




Gobi Manchurian

Ingredients
1 medium. cauliflower clean and broken into big/smallflorettes.
1 small bunch spring onion finely chopped
5-7 onions cut lengthwise
2-3 capsicum cut lengthwise
4tsp. ginger finely chopped
4tsp. garlic finely chopped
4 tsp green chillies finely choppedv 1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
Salt as needed
3 tbsp. oil
1 1/2 cups water
pinch of turmeric powder
soya sauce
tomato sauce

Method
1. Boil the florettes for 10minutes in plenty of water, to which pinch of turmeric powder and salt is added.
2. Drain and pat dry.
3. Make a batter out of corn flour(plain flour can be added if needed), red chillie powder and salt.
4. Dip the florettes and deep fry in oil.
5. Heat oil in an wok.
6. Add finely chopped ginger, garlic and green chillies.
7. Add lengthwise cut onions. Add salt.
8. Saute for few minutes.
9. Add lengthwise cut capsicum.
10. Saute for few minutes.
1. Add soya sauce and tomato sauce.
12. Mix well.
13. Add the deep fried florettes and toss it for few minutes.
14. On top of this add finely chopped spring onions, little garlic(cut horizontally)
15. Heat for few minutes
16. Serve hot for noodles or just for evening snacks