Tandoori Murg (Chicken Tandoori-Style)

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Tandoori chicken, a famous Indian dish, is also one of the tastiest. The word tandoori refers to any food cooked in a tandoor, which is a giant, unglazed clay oven. The chicken in this recipe is marinated twice, first with the lemon juice, then with the yogurt mixture. You can approximate a tandoor by using a charcoal grill or gas broiler, but the food won’t achieve the exact flavor. The taste is hard to duplicate since the tandoor reaches such high temperatures, up to 800 degrees F, but even if the chicken is not strictly traditional, it’s still flavorful. Those who are watching their fat intake, will like cooking chicken in the tandoori-style, since the skin is removed from the chicken before it is cooked. And, by using a low fat yogurt in the marinade, the fat is reduced even further. This chicken is traditionally served with cooling mint chutney. Note: This recipe requires advance

Ingredients

For the Chicken:

  • 4 chicken breasts, skin removed

  • 2 to 3 teaspoons ground cayenne chile

  • 1 tablespoon ground paprika

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 cup lemon juice

  • 3 tablespoons melted butter or margarine

  • Garnish: Lemon slices

  • Mint Raita

For the Marinade:

  • 1 cup plain yogurt

  • 1/4 teaspoon crushed saffron threads dissolved in 1/4 cup hot water

  • 1 tablespoon grated ginger

  • 1 tablespoon chopped garlic

  • 3 teaspoons ground red chile, such as New Mexican or piquin

  • 2 teaspoons Garam Masala

  • 1 teaspoon ground coriander

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon ground cloves

  • 1/2 teaspoon salt

 

Instructions

Line a strainer with a dampened cheesecloth, add the yogurt and place over a bowl. Put the bowl and strainer in the refrigerator and let the yogurt drain for 4 hours to thicken.

Make slashes in the chicken about 2 inches deep. Combine the cayenne, paprika, and black pepper and rub the mixture into slashes, add the lemon juice and coat the chicken. Marinate the chicken for 30 minutes at room temperature, then drain.

Put the drained yogurt and all the rest of the ingredients for the marinade in a blender or food processor and puree until smooth. Pour the marinade over the chicken and, using your fingers, rub it into the meat. Cover the chicken and refrigerate for 24 hours, turning at least once.

Start a charcoal or hardwood fire in your barbecue. Place the grill 2 inches over the coals and grill the chicken for 10 minutes, turning once. Use the marinade to baste the chicken as it cooks. Raise the grill to 5 inches and continue cooking for another 5 minutes, turning once.

Remove the chicken and brush with the melted butter. Return the chicken to the grill and continue to cook for another 5 minutes, turning once, until the chicken is done and the juices run clear.

Serve the chicken garnished with lemon slices and with the mint chutney on the side.

Satay Daging (Beef Satay with Peanut Sauce)

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Satays, or sates, are popular throughout Malaysia and the 13,000 some islands that comprise the county of Indonesia. They are miniature brochettes or kabobs made of bite-sized pieces of meat and grilled on bamboo skewers over glowing charcoal. Eaten as a snack, appetizer, or part of the meal itself. They can be made of beef, chicken, pork, as well as lamb, depending on local custom and individual tastes. They contain meat only, never vegetables, and are served with a spicy sauce, such as Sambal Kacang, on the side for dipping. Note: This recipe requires advance preparation.

Ingredients

  • 4 to 5 Thai chiles, stems removed, or substitute serrano chiles

  • 4 green onions, chopped including some of the greens

  • 1 tablespoon chopped ginger

  • 3 cloves garlic

  • 2 to 3 tablespoons peanut oil plus oil for basting

  • 2 tablespoons tamarind juice

  • 1 tablespoon lime juice, fresh preferred

  • 2 teaspoons ground coriander

  • 1 teaspoon freshly ground black pepper

  • 1/4 teaspoon ground cumin

  • 1 teaspoon sugar

  • 1/2 cup coconut milk

  • 1.5  pounds sirloin beef, cut in 1-inch cubes

  • Sambal Kacang 

Instructions

Place the chiles, onion, ginger, and garlic in a blender or food processor and puree until smooth, adding some of the peanut oil, if necessary, to make a paste.

Heat 1 tablespoon of the oil in a heavy saucepan, add the spice paste and saute the mixture for a couple of minutes. Add the remaining ingredients, except the beef, and simmer until the sauce starts to thicken, about 15 minutes. If the marinade becomes too thick, thin with hot water. Allow the mixture to cool.

Place the beef cubes in a heavy plastic bag and add the marinade. Marinate the beef overnight in the refrigerator. Remove the beef and thread on skewers.

Preheat a gas gill to high or, if using charcoal, the coals should be glowing. Grill the satays until done, about 2 to 3 minutes per side. Brush them constantly with the oil and turn frequently to prevent burning. Cut one cube to check for doneness, they should be slightly charred on the outside and just done on the inside.

To serve, place the satays on a platter, and serve the Sambal Kacang sauce on the side for dipping.

New Mexico Green Chile Salad

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The versatility of canned green chile is demonstrated in this delicious salad.

Ingredients

  • Mixed greens, such as Romaine, butter lettuce, or spinach

  • 1 hard-boiled egg, peeled and sliced

  • 1/4 cup canned green chile strips

  • 1 chicken breast (boned and skinless), marinated in teriyaki sauce and grilled, and cut into 6 long, thin pieces

  • 1/4 cup guacamole (or 4 ripe avocado slices)

  • 2 tablespoons salsa of choice

  • 6 tostada chips

  • 1/4 cup cooked garbanzo beans

  • 2 tablespoons chopped green onions

  • 2 tablespoons diced tomatoes

  • Grated cheddar cheese for garnish

Instructions

Place the greens on 2 plates and cover them with the hard-boiled egg slices. Place the chile strips and chicken strips alternately on top of the egg slices. To finish, scoop the guacamole on top, followed by the salsa on top of the guacamole. Crown each with 3 tostadas stuck into the guacamole. Sprinkle the salad with the beans, onions, and tomatoes and garnish with the cheese.

 

Green Chile Scones

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These tender and flaky scones are best served warm from the oven. For entertaining, try cutting the scones out with Southwestern cookie cutters such as a saguaro cactus, a chile, or a cowboy boot.

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 1 tablespoon baking powder

  • 1/3 cup chopped canned green chile

  • 2 cloves garlic, minced

  • 1 cup plus 2 tablespoons whipping cream, divided

Instructions

Preheat the oven to 425°F.

In a bowl, mix together the flour, salt, and baking powder. Add the chile, garlic, and 1 cup of the cream and stir until a soft dough forms. Place the dough on a floured surface and knead 10 times or until the mixture forms a ball.

Divide the dough into two pieces. Pat each piece out to a 10-inch circle on an ungreased cookie sheet. Brush the top of each circle with the remaining cream.

Bake for 15 minutes or until golden brown. Cut each circle into 8 wedges before serving.

 

Green Chiles and Tomatoes

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Before serving this cooked salsa, add 1 teaspoon cumin powder and stir in chopped cilantro. Serve as an all-purpose sauce with chips for a dip, with enchiladas or tacos, or as a relish or condiment with grilled meats, poultry, or fish.

Ingredients

  • 3 cups peeled and chopped tomatoes

  • 3 cups chopped green New Mexico chile, roasted, peeled, seeds and stems removed

  • 1½ teaspoons salt

  • 1 1/4 cups white vinegar

Instructions

Combine all of the ingredients in a saucepan, bring to a boil, cover, and simmer for 5 minutes.

Pack in hot, clean, sterilized jars, taking care to use all the liquid. Process according to the directions above.