Shish Tawook (skewered cubes of tender boneless chicken breast) with a thick tomato gravy, cubed potatoes and saffron-scented long-grain basmati rice.
750gm boneless chicken breast
1 tbsp soya sauce
1 tbsp yoghurt
... 1 lemon
1 tsp salt
1 tsp chilli powder
1 tsp turmeric
1 tsp ground cumin
1 tbsp gg
1 tsp tandoori masala
1 tbsp chilli flakes
oil
3 capsicum
3 onions
Marinate the chicken overnight or at least 4 hours if possible.
Thread the cubes on skewers alternating with capsicum/onion cubes.
Brush the skewers with a bit of oil and let them sit for a while.
Shallow-fry each skewer (or do 2-3 at a go) for 2 mins on one side then turn n fry for another 2 mins on the other side, set aside until all are done.
Grill on coals or under an oven grill for about 5 mins on each side. Don't over-grill otherwise the chicken will become hard.
Serve with rice/fries/naan
Recipe for the tomato gravy:
750gm boneless chicken breast
1 tbsp soya sauce
1 tbsp yoghurt
... 1 lemon
1 tsp salt
1 tsp chilli powder
1 tsp turmeric
1 tsp ground cumin
1 tbsp gg
1 tsp tandoori masala
1 tbsp chilli flakes
oil
3 capsicum
3 onions
Marinate the chicken overnight or at least 4 hours if possible.
Thread the cubes on skewers alternating with capsicum/onion cubes.
Brush the skewers with a bit of oil and let them sit for a while.
Shallow-fry each skewer (or do 2-3 at a go) for 2 mins on one side then turn n fry for another 2 mins on the other side, set aside until all are done.
Grill on coals or under an oven grill for about 5 mins on each side. Don't over-grill otherwise the chicken will become hard.
Serve with rice/fries/naan
Recipe for the tomato gravy:
 |
| Tomato gravy |
3 tomatoes
half bunch coriander
half tsp garlic
1 tsp cumin
pepper, cardamom, cinnamon
2 tbsp oil
3 green chillis
half cup yoghurt
remainin pieces of capsicum n onions from the skewering (if any)
1 tbsp fried onions
1 tbsp tomato paste
salt
Blend tomatoes with coriander, fried onions, yoghurt, chillis and remainin pieces of capsicum n onions.
Heat the oil, add whole pepper, cloves, cardamom, cinnamon and a tsp of cumin, then add the garlic. Pour in the blended mixture and cook for a few minutes until the mixture is thick and just about done. Add the tbsp of tomato paste, let it cook for a few more mins and adjust salt/chilli. Serve with a garnish of fried onions n coriander.
Saffron Rice
saffron rice
Soak a few strands of saffron plus a drop of yellow food colour in some milk and set aside. (about 4 tbsp of milk)
Soak the rice for half an hour first. Then add it to boiling salted water with 1 tbsp of oil and juice of half a lemon....boil until it is almost done (about three-quarter done). Drain, then put the rice back into your pot. Drizzle with saffron/yellow colour milk. Also drizzle 2 tbsp of oil on the rice. Cover and seal tight then let it steam on very low heat for 10-15 mins. Just before serving, add a dollop of butter to the very hot rice, toss together and serve. :)
Soak a few strands of saffron plus a drop of yellow food colour in some milk and set aside. (about 4 tbsp of milk)
Soak the rice for half an hour first. Then add it to boiling salted water with 1 tbsp of oil and juice of half a lemon....boil until it is almost done (about three-quarter done). Drain, then put the rice back into your pot. Drizzle with saffron/yellow colour milk. Also drizzle 2 tbsp of oil on the rice. Cover and seal tight then let it steam on very low heat for 10-15 mins. Just before serving, add a dollop of butter to the very hot rice, toss together and serve. :)
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