PFB #2 - Out of the box Indian style!

For Project Food Blog second challenge, the winners from challenge #1 were asked to tackle a classic dish from another culture. Not always easy for me to step out of the box but I really wanted to work with Indian cuisine. While living in England in the late 90ies, we were fortunate to find a great Indian Restaurant called Brandon Tandoori. Our friends would join us a few times each month for a great dinner.  My Indian Meal represents our times spent there... and I think I did a good job pulling it off! Just ask my husband, my daughter and her friend.

PFB Challenge #2 - A Classic Indian Dinner

Menu:  Chicken Tikka, Basmati Rice, Aloo Dum and Naan Bread

Chicken Tikka

Ingredients:

• 2 skinless chicken breasts, cut into chunks
• 1 medium onion
• 2 inches fresh ginger, peeled
• 3 cloves garlic
• 1 C yogurt (could not find Mager Quark)
• 1/2 t chili powder
• 2 T Tandoori Masala
• 1/4 t turmeric
• 2 t ground cumin
• 2 t ground coriander
• 2 T tomato puree
• 2 T lemon juice 

Directions: Add onion, ginger, garlic, yogurt, lemon juice and all spices into a food processor and pulse until smooth.   Pour marinade over cubed chicken and allow to marinate for at least 1 hour or overnight.   Thread chicken onto skewers and grill for 10 minutes, turning once, until cooked through.   Serve with rice and potatoes.

 All the spices into the food processor.

 Chicken marinating.

 Threaded skewers ready for the grill.

Basmati Rice

Ingredients:

• 2 C Basmati Rice
• 4 C cold water
• 2 t whole cumin seeds
• 3 cardamom pods, lightly crushed and black seeds saved, pods discarded
• 1 t fennel seeds
• 1 cinnamon stick
• 12 black peppercorns
• 2 bay leaves
• 5 T butter
• 1 large onion, finely diced
• salt and pepper

Directions:   In a medium bowl, add the rice and 4 cups of cold water.   Soak the rice for about an hour.   

In small saute pan, add the cumin, cardamom, fennel, cinnamon, peppercorns and bay leaves.   Warm over low heat to lightly toast the spices to awaken the flavors, for about 3 minutes.   

Heat a medium saute pan over medium heat and add the butter and the onion.   Season with salt and cook until translucent, about 5 minutes.   Stir in the spices.   Drain the rice, reserving the liquid, and stir the rice into the onion/spice mixture and cook until you hear the rice crack.   Add the reserved soaking water, season with salt and bring to a simmer over medium heat.   Cook rice uncovered and undisturbed for about 8 minutes or until done.   Remove from heat, let rest, then fluff with a fork.

Awakening the flavors of the spices.

Allo Dum

Ingredients:

• 2 lbs potatoes, peeled and cubed
• 1.2 t turmeric
• 2 cloves garlic
• 1 T fresh ginger, grated
• 1 t cumin seeds
• 2 t coriander seeds
• 1/2 t ground cloves
• 1 inch cinnamon stick
• 3 T olive oil
• 3 onions, diced
• 1/2 C yogurt
• 1/4 C tomato puree
• 1/2 t chili powder
• salt and pepper
• fresh cilantro, chopped

Directions:   In a large pot, cover potatoes with cool water and boil until just fork tender.   In a large skillet, lightly toast all of the spices over low heat for a few minutes then add the olive oil and onions.   Cook for 5 - 7 minutes over low heat.

Add the tomato puree, chili powder and then the potatoes.   Over low heat and add the yogurt and heat through for an additional 10 minutes.   Top with fresh cilantro.

Ready for the plate potatoes.

Naan Bread

Store bought... totally delicious!

We really enjoyed this meal and the house smells SO GOOD!

Looks fantastic...tastes incredible... added cilantro and lemon wedges.

Everyone LOVED it and I'm so glad I went outside of my comfort box and tried Indian!