Chicken Kebabs with Mustard & Roast Tomato

Servings: 4

Ingredients:

• Chicken breast fillet - 1 kg( 2lb), cut into 1 inch thick, long strips
• Small red onions or shallots - 2-3 per person
• Roma tomatoes - 4, cut in half
• Salt & pepper
  
• Olive oil for grilling
• Wooden skewers
  
• 
  
• Marinade:
• Jarred roasted tomato - 4-5 pcs, or 2 tbsp paste
• Dijon mustard - 1 tbsp
• Garlic cloves - 3-4
• Green chili- 3-4 ( or depending on heat preference)
• Salt & pepper - to taste
• Olive oil - 1 tbsp
  

Methods:

• 1. In a mortar and pestle (or a grinder), mash in all the ingredients for the marinade except the olive oil.
• 2. Cut the skinless, boneless chicken breast fillets into 1 inch thick long strips. Marinate the chicken strips in the mixture for 2 hours or overnight.
  
• 3. When ready to grill, mix in the olive oil in the chicken strips. Thread the chicken strips onto the skewers. The recipe yields about 10 skewers/kebabs.
  

• 
• 4. Heat up your griddle on high heat. Once smoking hot, brush the griddle with a little bit of olive oil and lay the chicken kebabs onto the grill. Grill the chicken kebabs for about 3-4 min on each side, until cooked through and charred a bit. DO NOT cook the chicken for too long or press it down with your spatula as that will make the chicken loose its internal juices and make it really dry and hard.
• 5. Once the chicken kebabs are grilled. Toss the veggies with a bit of olive oil, salt and pepper. Grill the veggies till they are a bit charred.
  
• 6. Serve with grilled naan or pita bread.
  

Grilled Basa

My beloved readers, first of all please allow me to apologize for vanishing from the face of the earth, i. e. face of this blog for the last few months. :D I have been doing some traveling and it took longer than I expected to settle down and shower you with my newest concoctions. However, here I am, back and buzzing with an aromatic and smokey recipe just for you.

Servings : 4

Ingredients:

• Basa filet - 1 kg (2 lb)
• Olive oil for grilling
• Onions or any other veggies of choice for grilling
• 
  
• Spice rub:
  
• Cajun spice - 1 tbsp
• Caraway seeds - 1 tsp
• Cayenne pepper - 1 tsp
• Salt - 1 tsp ( or to taste)
• Dijon mustard - 1 tbsp
• Mixed dried herbs - 1 tsp
• Black pepper corns- 1/2 tsp
• Garlic cloves - 4-5
• Green chili - 4-5 ( or depending on heat preference)
  

Methods:

• 1. In a mortar and pestle (or a grinder), grind in all the ingredients for the spice rub.
  
• 2. Wash and pat dry the Basa fillets with a paper towel. Lay the fillets side by side flat on a tray. Rub a generous amount of the spice mixture on the fillets and let it marinate for 1/2 hour to 2 hours. Keep it covered with a plastic wrap and in the refrigerator if it s a hot day.
• 3. Heat up your grill till smoking hot. With a BBQ brush spread a bit of oil on the grill so that the fish wont stick.
• 4. Grill the fish fillets for about 2-3 min on each side, till they are cooked through and gets a charred look. Make sure you do not over cook the fish as it will get very dry.
• 5. Serve on a bed of rice or with a side of garden salad and some grilled onions*.

Hints:
* For the grilled onions, just cut some sweet onions in ring. Toss the them with a bit of olive oil, pinch of salt and black pepper and grill them. The salt is only added to bring out the natural sugar in the onions, which allows it to caramelize nicely, so don't add to much salt.

Grilled Chicken Kebab

I love to grill and BBQ. AND I like to do it straight on the fire or charcoal which does create a bit of mess and smoke when it wants to ( which is most of the time!!). Due to these hazards my mom decided to buy an electric grill which desperately needed my magic touch. Thus here are the results......the kebabs turned out so delicious that when I asked my loyal subject ( my little brother) what should I name it, he promptly suggested "pet-bhora kebab" which in English means "Stomach filling kebab". I guess you just have to try it to find out whether his naming for this kebab is perfect or not.

Servings: 4

Ingredients:

• Chicken breast fillet - 1 kg(2 lb), cut into 1 inch thick long strips
• Naan bread - for 4 servings
• Tomato - sliced into 1 cm thick rings
• Onion - sliced into 1 cm thick rings
• Green capsicums - sliced into 1 cm thick strips
• 
  
• Marinade:*
• Natural Yogurt - 1 cup
• Garlic cloves - 4-5, mashed/paste
• Green chilies - 4-5, mashed( depending on heat preference)
• Lemon juice - juice of half a lrg lemon
• Ginger - 1.5 cm pc, mashed/paste
• Mustard seeds - 1 tbsp, powdered/crushed
• Caraway seeds - 1 tbsp, powdered/crushed
  
• Coarse salt - 1 tbsp, crushed
• Chili flakes - 1 tbsp, crushed
• Cinnamon stick - 1 inch long pc, crushed
• Cardamon pods - 2-3, crushed
• Whole cloves - 2-3, crushed
  
• 
  
• Dipping Sauce:
• Natural Yogurt - 1 cup
• Hot sauce - 1 tbsp
• Ketchup - 1 tbsp
• Lemon juice - 1 tbsp (freshly squeezed)
• Salt & pepper - to taste
• Garlic clove - 1, grated finely

Methods:

• 1. Blend all the ingredients together for the marinade and marinate the chicken strips for 4 hours refrigerated.
• 2. Mix in all the ingredients for the dipping sauce, set aside for the flavours to develop. Heat your electric grill or your stove top grill** to maximum.
• 3. Take the chicken strips out of the fridge half hour before cooking. Mix in 1/2 cup of oil in the chicken strips. Make sure to coat all the pieces evenly.
  
• 4. Place the chicken strips side by side on the grill and cook for 3-5min on both side, or till cooked through in few batches. Depending on the type of grill you have the cooking time will vary. If you have an electric grill, it might take shorter time to cook since you can close the clam shell lid and cook on both sides simultaneously.
• 5. Once all the chicken strips are cooked, place the vegetables or some other vegetables of your choice on the grill and spray some oil and season with salt and pepper, grill for 3-4 min till they get a nice dark grill mark.
  
• 6. Once the veggies are done, place the naan breads on the grill and cook for 1 min on each side, this is just to warm up the breads as well as giving them a char grill taste.
  
• 7. Serve the chicken kebabs with side of the dipping sauce, grilled veggies and naan. Bon Appétit!

Hints:

• * I like putting all the ingredients except the lemon juice and yogurt in mortar and pestle and crush it all up together to a paste. It does not need to be a fine paste, I like it pretty coarse. But make sure that you carefully grind all the mustard seeds and anise seeds finely before adding the rest of the ingredients to the mortar.
• ** If you do not have a grill, you can also bake this in the oven or cook it in out door BBQ .

Tandoori Chicken Sandwich

Servings: 4

Ingredients:

• Sandwich bread roll - 4
• Olive oil spray
• Lettuce - 4 leafs, or to preferred amount
  
• Tomato- 2, thinly sliced
  
• Red Onions - 1/2 sml, thinly sliced
• 
  
• For the chicken:
  
• Chicken breast - 4, skinless & boneless
• Plain yogurt - 1 cup
• Freshly squeezed lime juice - 1 tbsp
• Shan Tandoori spice mix - 2 tbsp
• Cumin powder - 1/2 tsp
• Chili powder - 1 tsp
• Garlic paste - 1 tsp
• Ginger paste - 1 tsp
• 
  
• For Dressing:
• Plain yogurt - 1/2 cup
• Lime juice - 1 tbsp
• Sugar - 1/2 tsp
• Salt - 1/2 tsp
• Black pepper - 1/2 tsp
• Ketchup - 2 tbsp
  

Methods:

• 1. In a bowl, mix in all the ingredients for the marinade, and
  
• marinate the chicken fillets for 2 hours.
• 
  
• 2. Line a baking sheet with aluminum foil for easy clean up. Spray some olive oil on the foil and place the chicken fillets side by side. Spray some more olive oil over the chicken.
• 
  
• 3. Place the tray in the broiler and broil/grill the chicken for about 10 min on each side or till cooked through and a little charred.
• 
• 
  
• 4. Take the tray out of the oven, cover with a piece of foil
• and let it rest while you organize the sandwich condiments.
• 
  
• 5. Chop the salad items and set aside.
• 6. In a bowl mix in the ingredients for the dressing. Set aside.

• 7. Drizzle some olive oil on the inner side of the bread roll and put them in the broiler for 1-2 min max.
• This is just to crisp up the bread a bit.
• 8. Once the bread is toasted, arrange the sandwiches as such, first spread a generous portion of the dressing on the heel of the bread roll, then place the lettuce, tomato, red onions, and top with a chicken fillet, ending with the crown of the bread roll.
  
• Serve immediately. Bon Appétit!

Cajun Grilled Chicken

Servings: 4

Ingredients:

• Chicken drumsticks - 2 lb (1 kg), you can also use whole cut-up chicken
• Yogurt - 1 cup
• Garlic powder - 1 tsp
• Ginger powder/paste - 1 tsp
• Cajun* spice - 2 tbsp
• Salt - 1 tsp
• Lime juice - 2 tbsp
  
• Olive oil - 1/2 cup

Methods:

• 1. In a bowl, mix in the all the ingredients except oil. Marinade the chicken pieces in the yogurt mix for 24 hours, or minimum of 2 hours, refrigerated.
• 2. On the day of cooking, take the chicken out of the fridge to bring it to room temperature.
• 3. Preheat your oven to 400 F (200 C). Spray some olive oil on a baking tray. Pour the 1/2 cup of oil over the chicken, coat evenly and lay the pieces flat on the baking tray.
• 4. Roast for 30- 45 min, turning the chicken pieces every 15 min and basting them with the reserved marinade.
  
• 5. Once the chicken is fully cooked, broil/grill the chicken pieces to get a charred crispy look. Serve with a side of green salad.
  

Honey Glazed Chili Chicken

Servings: 4

Ingredients:

• Chicken breasts - 4, boneless and skinless
• Honey - 1 cup
• Apple cider vinegar - 1/2 cup
• Chili powder - 2 -3 tsp (depending on heat preference)
  
• Salt - 2 tsp
• Garlic powder - 1 tsp
• Chili flakes - 1 tsp
  

Methods:

• 1. Mix all the ingredients in a seal able bowl. Marinate the chicken breasts in the marinade for 24 hours, refrigerated, or minimum of 2 hours.
• 2. On the day of cooking, take the chicken out of the fridge and let it come to room temperature before cooking.
• 3. Heat your indoor stove-top grill on high, spray it with some olive oil spray. Add the chicken and spray some more oil on the chicken breasts. Cook for 3-5 min on each side, until cooked through. The trick is to cook it on high heat, over a short period of time. If you like, you can also use the marinade to glaze the chicken breasts while its cooking.
  

• 

• 4. Remove and let it rest on a cutting board for 5-8 min. Slice them diagonally and serve on a bed of veggies or pasta.
  

Hints:
* If you want you can use your out-door BBQ for grilling the chickens.
**If you do not have a stove-top indoor grill, you can also use the broiler and just broil the chicken breasts.

Tandoori Chicken

Servings: 2 (1 whole chicken per person)

Ingredients:

• Cornish hens - 2, (about 300-350 gms each) whole & skin-on, cavities cleaned
• Plain Yogurt - 1 cup
• Lime juice - 1 tbsp
• Jarred Capers - 1 tbsp
• Garlic paste - 2 tsp, freshly made
• Ginger paste - 1.5 tsp, freshly made
• Chili powder - 1.5 tsp (I like it hot)
  
• Shan Tandoori Spice mix - 3 tbsp
• Salt - 1 tsp
• Ketchup - 1 tbsp
• Butter - 1/2 cup, melted
  

Methods:

• 1. Clean the chickens thoroughly. Wipe up any moisture with a paper towel. Set aside
• 2. In sealable bowl, mix in all the ingredients (except the butter) for the marinade. Rub the marinade thoroughly all over the chickens. Make sure to stuff some of the marinade inside the cavities and underneath the skin.
• 3. Marinate for 2 days, sealed and refrigerated or minimum of 2 hours. However, the longer you marinade the tastier it gets.
  

• 4. On the day of cooking, take the chickens out of the fridge and let it come to room temperature before roasting.
  
• 5. Preheat your oven to 400F (200C). Tie the legs of the chickens or set it in with a roasting skewer, so that they will not open up while cooking.
  
• 6. Wrap a roasting tray with some aluminum foil. Place it on the bottom rack of the oven. Clean the top rack and spray some oil on it to avoid sticking.
• 7. Melt the stick of butter and mix it in with chicken marinade. Place the chickens, leg side up, directly on to the top rack. Bake for 1.5-2 hours, basting it with the buttered marinade every 15 min. When you baste it, turn the chickens as well so that it will cook and get charred up all over evenly.
• 8. The tray on the bottom rack will be collecting all the dripped off juice from the chicken. If you like, you can place some potatoes, onions etc, on the tray before you place it on the bottom rack, under the chickens. The vegetables will be cooked in the marinade dripping from the chickens and taste absolutely fabulous.
  

• 
• 9. To check that the chicken has been cooked all the way through, place a knife on the thickest part of the chicken, if the juice runs clear, you chicken is cook.
  
• 10. Once cooked, let it rest for 10 min before serving. Serve with any side you like. I serve the Tandoori chickens with freshly baked rolls and potatoes baked in the dripping juice of the chickens. Bon Appétit!

Honey BBQ Chicken

Serving: 4- 6

Ingredients:

• Chicken thighs - 5- 6 lb (2 - 3 kg)
• Honey - 1/2 cup
• Apple cider vinegar - 1/2 cup (can also use white vinegar)
  
• Whole coriander seeds - 2 tbsp
• Caraway/carom seeds - 1 tbsp
  
• Whole pepper corns - 2 tbsp (coarsely crushed)
• Chili flakes - 1 tbsp
  
• Kosher salt - 2 tbsp
• Garlic cloves - 4-5 , crushed
  

Methods:

• 1. In a bowl mix in all the ingredients and let it soak for 15-30 min for the spices to marry together.
• 2. Meanwhile, clean and prep the chicken pieces and pat dry with a paper towel.
• 3. In a sealable bowl, marinate the chicken pieces with the marinade for minimum of 2 hours to up to 24 hours, sealed and refrigerated.
• 4. On the day of cooking let the chicken come to room temperature. Cook the chicken pieces outdoors on your barbecuing grill or indoors in your oven.
• 5. If using the oven, then heat your oven to 400F (200C). Place the chicken pieces on a rack, placing a tray on the bottom rack to collect the dripped juices. Brush the chicken pieces with some oil, or just spray some cooking oil on them. Cook for 25-30 min, turning once and basting them with the remaining marinade.
  
• 6. Since the chicken pieces have been marinating in vinegar solution, it will not take too long to cook, so be careful not to burn them. Cook till your desired level of crunch. To make sure that they have been cooked through, insert a fork to the thickest part of the thigh, if the juice runs clear, your chicken thighs are cooked. Serve hot with a side of salad and garlic bread.
  

Roast Chicken with Garlic Mustard Rub

I bought these tiny little Cornish hens which were too cute to look rather than cook. They were so small that they would fit on your palm. However, for our New Years dinner I decided to cook them(finally) and the result was this. I had also roasted some vegetables with it which were a great accompaniment to any roast (I think). Enjoy!

Servings: 2

Ingredient:

• Cornish Hens - 2, whole
• Garlic - 1 tbsp, crushed or paste
  
• Dijon Mustard - 3 tbsp
• Ketchup - 3 tbsp
• Chili powder - 2 tsp
• Cumin powder - 1 tsp
• Coriander powder - 1 tsp
• Salt - 1 tsp (or to taste, remember the mustard will be salty)
• Black pepper - 1 tsp
  
• Butter - 1 stick/ 8 tbsp
• Garlic - 1 whole bulb (for roast)
• Vegetables of your choice*

Methods:

• 1. Wash and pat dry the chickens. Leave the skin on, as it will help keep the meat moist.
• 2. In a bowl mix in all the ingredients except the veg. Rub the marinade on the chickens thoroughly. Make sure you also put some under the skin of the breasts and thighs.
  
• 3. Let it marinade for about 24 hours, min of 2 hours. The longer you marinade the tastier it gets.
• 4. Preheat your oven to 400F (200C). On a roasting tray**, first place the vegetables (peeled and cut) that you want to roast. Open up the cloves of garlic from the whole bulb. Reserve 4 cloves and scatter the rest (skin on***) on the tray with the vegetables. Sprinkle some salt, pepper on top.
• 5. Cut the stick of butter in 8 pieces (to make 8 tables spoons). Scatter around 4 pieces on top of the veg. Stick 2 remaining pieces of butter(breaking them in smaller dollops) underneath the skin of the chicken breasts and thighs.
• 6. Stuff the cavity of each chickens with 1 piece of butter and 2 cloves of garlic. Use small metal roasting skewers to keep the legs close to the breast. You can also tie the legs with a pieces of kitchen string.
• 7. Bake for about 1- 1.5 hour (20 minutes per pound of meat). Rotating the chickens every 15 min. If you do not want your chicken to be crispy on the outside, then after the 1 hour mark, insert a knife to the thickest part of the chicken. If the juices run clear, your chicken is cooked. Remove the chicken from the oven. Otherwise let it cook till the skin gets charred and crispy.
  
• 8. Let the chickens rest for about 15 min before serving. Serve with a side of the vegetables roasted in the delicious juices dripping from the chickens

Hints:
* I used 1 large onion quartered, 2 med potatoes cut in wedges, 3 large carrots chopped in 2 inch long pieces, 1 whole bulb of garlic, cloves separated.
** Line your roasting tray with aluminum foil for easy clean up.
*** Leaving the skin on while roasting, leaves the garlic flesh really juicy and sweet. It is also really easy and fun to peel them while eating. You can also use roast a lot more than a bulb in this recipe and reserve the extra for uses in other dishes. I use them in salads, pasta, sandwich spreads, etc.

Chicken Tikka BBQ

Servings: 4

Ingredients:

• Chicken drumsticks or cut-up pieces – 3 lb(1.5kg), skin on*
  
• Tikka Spices (From Shan ready spices) – 4 tbsp
• Chili powder – 1 tbsp
• Cumin powder – ½ tbsp
• Garlic - 1 tbsp, crushed or paste
• Ginger – 1 tsp, grated or paste
• Lemon juice – 2 tbsp
• Yoghurt – 2/3 cup
• Canola/vegetable oil - 1/2 cup

Methods:

• 1. Wash and pat-dry the chicken pieces with a paper towel.
• 2. Mix in all the ingredients for the marinade and marinate chicken in the mixture for minimum of 2 hours to up to 24 hours, in the refrigerator.
• 3. On the day of the grilling, take the chicken out of the fridge and let it come to room temperature, at least for 1 hour, before cooking. Mix in half a cup of oil, coating all the chicken pieces evenly.
• 4. Grill on a BBQ Grill till they are cooked through, turning every 5/7 min. Save the marinade for basting. If the chicken pieces seems dry then brush a little of the marinade on them, before each turn.**
• 5. Serve hot with a side of garden salad.

Hints:
* You can use skinless, but the skin on chicken stays more moist while grilling
**Alternatively, to barbecuing, you can also cook them in the oven. In this case, preheat oven to 350°F(180° C), spray a baking tray with olive oil spray. Do not add the 1/2 cup of oil to the chicken. Instead, place the chicken pieces on the tray and spray some more oil over the chicken pieces. Bake for 60 min, turning the pieces every 10 min.
***Once the chicken is cooked through, broil (top grill of the oven) the chicken, 5 min on each side, till the chicken turns crispy. ( If your oven does not have a separate grilling section, then just turn on the top heating coil only of your oven to brown and crisp the chicken.) Pay extra attention while broiling. Since the chicken is already cooked through it will burn very quickly if you leave it alone, even for a while.

Roasted Turkey Breast with Herb-Garlic Butter

Servings : 4

Ingredients:

• Turkey Breast - 1, 5-6 lb, cleaned up and brined*
• Butter - 1/2 cup, at room temperature.
• Garlic cloves - 4-5, crushed
  
• Cilantro - 1/4 cup, chopped finely
  
• Italian/ Flat-leaf parsley - 1/4 cup, chopped finely
• Capers - 2 tbsp, chopped finely
  
• Ready made Pesto - 2 tbsp
• Salt & Pepper to taste.

Methods:

• 1. In a bowl, mix in the butter, garlic, cilantro, parsley, capers, pesto, salt, and pepper to make the herb-garlic butter.
• 2. Prepare the turkey breast, by cutting a slit, on each side of the breast, horizontally, to create a cavity for the spiced butter.
  
• 3. Also, on the top of the breast, make 4-5 slit marks, on the skin of the breast.
• 4. Take spoon full of the butter mixture, and generously rub it in the cavity created, stuffing the cavity with the butter on each side of the breast.
• 5. Rub the remaining butter on the top of the breast and also below the breast, on the underside.
• 6. Place some vegetables** of your choice, on a roasting tray and place the turkey breast on top, so that it sits perfectly.
• 7. Bake on 400°F(200°C) for about 1.5 hours. Check the turkey by inserting a knife on the deepest part, if the juices run clear, your turkey is cooked through.
• 8. The juices from the turkey will seep down to the vegetables and flavour them. However, there might be too much of over flowing juice that need to be reduced. So, once the turkey is cooked, take it out of the oven, remove from the roasting pan and place it on cutting board. Cover with a foil and let it to rest for 20 min.
• 9. Meanwhile, return the roasting tray with the vegetables back in the oven and roast for 20 more min. This will allow the vegetables to soak up all the juices and become crispy on the edges.
• 10. Once cooked, serve the turkey with a serving of the roast vegetables and freshly baked bread rolls.
  

Hints:
* Brinning means, soaking the turkey in a solution of water , salt, and sugar. You can also spice up your brine by adding other spices. I have used a simple solution of water, salt, and whole black peppers, and soaked the turkey breast in the solution for 2 days, refrigerated.
** I used a combination of Idaho potatoes, broccoli, baby carrots and one large onion quatered. Once peeled and cleaned, sprinkle some salt and pepper and a drizzle of olive oil over the vegetables before placing them on the roasting tray.

BBQ Chicken with Green Pepper Sauce

Servings: 4

Ingredients:

• For the chicken:
• Chicken drumsticks or cut-up pieces – 2.5 lb (1kg), skinless
• Chili powder – 1 tbsp (you can use less, or skip it totally if you do not prefer the heat)
• Coriander powder – 1 tsp
• Cumin powder – 1/2 tbsp
• Garlic - 1 tbsp, crushed or paste (or garlic powder, whichever you have)
• Lemon juice – 1 tbsp
• Honey BBQ Sauce – 3 tbsp (you can also use Smokey BBQ sauce for a Smokey version)
• Tomato Ketchup – 3 tbsp

• For the Sauce:
• Capsicum or Green bell pepper – 1, sliced thinly, lengthwise.
• Roma or Plum Tomatoes – 3, first cut in half, then sliced lengthwise.
• Onion – 1 lrg, thinly sliced, lengthwise
• Sour Cream – ½ cup (you can also use plain yogurt), fat-free can be used for a lighter version.
• Canned Tomato Sauce – ½ cup (or 3 tbsp tomato paste)
• Green Chillies – 3- 5, depending on heat preference, thinly sliced.
• Salt& Pepper- to taste
• Oil – 2 tbsp

Methods:

• Wash and pat-dry the chicken pieces with a paper towel.
• Mix in all the ingredients for the chicken and marinate for minimum of 2 hours to up to 24 hours, in the refrigerator.
• On the day of the grilling, take it out of the fridge and let it come to room temperature, at least for 2 hours, before cooking.
• Preheat oven to 350°F(180° C), spray a baking tray with olive oil spray. Place the chicken pieces on the tray and spray some more oil over the chicken pieces. Save the marinade.
• Bake for 60 min, turning the pieces every 10 mins. If the chicken seems dry then brush a little of the marinade on them, before each turn.
• Once the chicken is cooked through, broil (top grill of the oven) the chicken, 5 min on each side, till the chicken turns crispy. ( If your oven does not have a separate grilling section, then just turn on the top heating coil only of your oven to brown and crisp the chicken.) Pay extra attention while broiling. Since the chicken is already cooked through it will burn very quickly if you leave it alone, even for a while.

• Mean while, in a non-stick saucepan heat the oil, add the onions and capsicum, sauté till they turn translucent.
• Add the tomatoes and sauté on high heat till the skin of the tomatoes seem to shrink. The heat has to be very high, so that the tomatoes will crisp before getting soggy. Alternatively you can use roasted tomatoes.(if you use pre-roasted tomatoes, then just sauté till the tomatoes are heated through)
• Reduce the heat, mix a little bit of water in the saved up marinade and pour it in the pan.
• Add the tomato sauce, green chillies, salt and pepper and simmer on low heat for about 5 min or till the excess water you added evaporates.
• Remove the pan from heat and stir in the sour cream. Return the pan to heat and simmer for 5 more min till all the flavour comes together.(The pan has to be removed from over the heat while adding the sour cream, so as not to curdle the cream).
• Once the chicken is done, pour over the sauce before serving.

Grilled Salmon with Pineapple Salsa

Servings: 4

Ingredients:

• Marinade for Salmon:
• Salmon- 700gms ( 4 slices)
• Cumin powder- ½ tsp
• Coriander powder – ½ tsp
• Turmeric powder – 1/3 tsp
• Chili powder – 1 tsp
• Ketchup – 1 ½ tbsp
  
• Dijon mustard – 1 ½ tbsp
  
• Lemon juice –1 tsp
• Chili sauce – 1 tbsp
  
• Whole mustard seeds - 1 tsp, coarsely crushed
• Salt- to taste
• 
  
• For Pineapple Salsa:
  
• Pineapple- 2 rings, sliced thinly
• Onion- ½ large, sliced thinly
• Jalapeno/ Capsicum(1/2) - 1 sliced thinly

Methods:

• Cut the Salmon fillet into 1.5 inch thick/wide slices.
  
• Mix all the spices and sauce to make the marinade. Marinate the Salmons for minimum of half hour to up to 24 hours.
• Lift salmon up from the marinade (save the marinade) and put it on a platter, spray some olive oil to coat the Salmons and bake/grill until cooked – 10/15 min. (tip: if baking, then broil the Salmon for the last 2/3 min to give them a charred taste)
  
• Meanwhile mix 1/2 cup of water to the marinade and thin it .
• Spray oil on a non-stick pan and sauté the onions (for the salsa) with some black pepper and salt, till the onions are translucent.
• Add the pineapples and jalapenos and sauté till soft.
• Add the marinate to the pan and simmer until thickens and develops a shiny colour.
• Before serving, pour the gravy over the salmons and serve with rice.